Pork Chops Normandy

• 4 boneless pork loin chops (6 ounces each)
• 3 tablespoons butter
• 3 medium pears, peeled and chopped
• 3 tablespoons chopped shallots
• 3 garlic cloves, minced
• 3 tablespoons brandy or chicken broth
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper

1. In a large skillet, brown pork chops in butter. Remove and keep warm. In the same skillet, saute pears and shallots until crisp-tender. Add garlic; saute 1 minute longer. Remove from the heat. Stir in brandy; cook over medium heat until liquid is evaporated.
2. Stir in the cream and seasonings; cook for 2-3 minutes or until sauce is slightly thickened. Return pork chops to skillet; cover and cook for 8-10 minutes or until a thermometer reads 160u0b0, turning once.

pork loin chops, butter, shallots, garlic, brandy, heavy whipping cream, salt, sage, thyme, pepper

Taken from www.tasteofhome.com/recipes/pork-chops-normandy/ (may not work)