Cook the Issue 2010: Pork Chops with Pears and Green Peppercorn Sauce - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

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

By Pielove, member

November 12th, 2010

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!

Recipe Used: Veal Chops with Pears and Green Peppercorn Sauce


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: I was tempted to make the veal chops with the peppercorn and pear sauce, but I decided to grill my chops Tuscan style and I'll wait until the chops go on sale again and try this recipe. Thanks for the review. Posted: 8:07 am on November 13th

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