- 5 Tablespoons unsalted butter
- 3 Bosc pears, peeled, cored and quartered
- 1 lb. boneless pork chops
- 1/2 cup sliced shallots
- 1/2 cup all-purpose flour
- 1 cup chicken broth
- 1 cup fresh apple cider
- 3 tablespoon fresh thyme(chopped thin)
- 1/3 cup heavy cream
- 1 tablespoon Dijon mustard
Season pork generously with salt and pepper, then dredge in flour. Set aside.
In a large skillet melt butter over medium-high heat. Add pears and saute until lightly browned on all sides; remove from pan.
Add pork and shallots to the same pan, sauteing for 2 minutes on each side; remove from pan.
Combine broth, cider, mustard and cream; add to the pan and deglaze. Bring to a boil. Boil until reduced by half, about 4 minutes. Add thyme.
Return pears and pork to the pan (pork on the bottom) along with any accumulated juices. Boil until thicker, about 4-6 minutes. (The sauce will also thicken a bit when it’s removed from the heat.) Season with salt and pepper before serving.