Does anyone have a pear glazed pork chop recipe?

PEAR GLAZED PORK CHOPS:



INGREDIENTS:



4 boneless pork loin chops, cut 1-inch thick

1/2 teaspoon ground sage

1/2 teaspoon dried thyme

Kosher salt

Freshly ground black pepper

1/4 cup (about) all-purpose flour for dredging

2 Tablespoons butter, divided use

1/4 cup finely minced onion

1/4 cup pear brandy, slightly warmed (can use apple brandy)

1 unpeeled pear, cored and finely chopped

1/4 cup heavy cream

4 ounces cream cheese, at room temperature



PREPARATION:



Pound each boneless pork loin chop with a rubber mallet or the back of a heavy skillet to tenderize. Reform into original thickness. Sprinkle pork on both sides with sage, thyme, kosher salt, and fresh pepper.



Pat gently into the meat. Place flour on a shallow plate. Dredge both sides of each seasoned chop, shaking off any excess.



Melt 1 tablespoon of the butter in a heavy skillet. Sear pork on each side, turning only once. Remove to a platter and keep warm.



Add the remaining 1 tablespoon of butter to the skillet, along with the onions. Gently saute until onions are caramelized and golden. Carefully pour the brandy into the skillet. Light with a long match and flambé the onions.



When the flames die out, add the pears and heavy cream to the skillet. Saute, stirring often, for 3 minutes. Stir in cream cheese, simmering until the cheese is melted and incorporated into the sauce. Do not boil.



Return the pork with its juices to the skillet, turning to coat with the sauce. Let cook 1 minute to reheat.



Serve pork loin chops with the pear glaze/sauce.



Yield: 4 servings