Cook the Issue 2010: Pork Chops with Pears and Green Peppercorn Sauce

This recipe is one of the online extras not found in the print magazine, but it is really a keeper of a recipe.  I used pork chops instead of veal, but this would also be good with chicken.  The green peppercorns make a spicy sauce, the cream and wine make it rich and balanced, and the pears add a lovely fruity taste.  This may seem heretical, but my husband and I found that a few drops of Marie Sharp's Habanero Hot Sauce really complemented the fruitiness and added a great zip.  Even my daughter liked the sauce (sans hot pepper).  This one is worth looking for!