Classic green peppercorn sauce is treated to a double dose of fruitiness from fresh Forelle pears and a hit of pear brandy. Don’t be tempted to opt for boned veal chops: the bones help keep the meat moist and add flavor.
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Reduce the heat to medium, add the shallot to the pan, and cook until beginning to soften, 1 to 2 minutes. Add the pears and green peppercorns and cook until the pears soften a little, 4 to 5 minutes. Add the brandy and scrape up any browned bits stuck to the pan with a wooden spoon; cook until almost dry, 1 to 2 minutes. Stir in the chicken broth and reduce by half, 2 to 3 minutes. Stir in the heavy cream and tarragon. Season to taste with salt and pepper. Return the veal chops to the pan and cook until the chops are warmed through, about 1 minute. Transfer the chops to plates and spoon the pears and sauce over them.
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