Friday, August 15, 2008

Glenna's Special Sage & Rosemary Pork

Adding fruit to savory dishes is a great way to enjoy summer's bounty. As someone that is skeptical about pork dishes, I found this to be very tasty. The sauce is flavorful without being overly complex. I would advise you not to substitute light cream or half & half for the heavy cream. It will not be thick enough.

Glenna's Special Sage & Rosemary Pork
This recipe came to me from my co-worker's wife's co-worker, Glenna. Thanks, Glenna!
6 pork chops
2 pears, thickly sliced
Olive oil
Salt and pepper (to taste)
Dried rosemary needles (to taste)
Dried sage leaves (to taste)
1/4 cup heavy cream
1 cup chicken broth

Preheat oven to 450 degrees.

Sprinkle pork with sage, rosemary, salt and pepper. Put oil in a saute pan and brown both sides of the pork, 2 to 3 minutes each side. Pork will still be uncooked in the middle. Place pork in baking dish and place in oven.

Add pears to the saute pan and saute 3 to 5 minutes. Add pears to the baking dish in the oven on top of the pork chops. Bake until pork reaches 160 degrees, approximately 10 to 20 minutes.

Just before the pork is done, place chicken broth into the saute pan and bring to a boil. Add cream and reduce temperature to low. Don't let it boil over.

When pork is done, remove the baking dish from the oven and spoon the pears into your cream sauce and allow flavors to come together. Place pork on a plate and spoon pears and sauce on top.

1 comment:

  1. Glenna was so excited about her recipe being posted! This is a really yummy dish and I highly recommend it. I also agree with using the heavy cream for a thicker sauce. For a side dish I would keep it simple because this dish has so much flavor. Glenna usually uses barley to compliment her dish. I use jasmine rice but you could also use white rice, sticky rice or brown rice to compliment the dish and maybe a simple vegetable like green beans or peas.