Grilled Pork Chops & Pears with Mustard Cream Sauce Courtesy Of: The Pacific Northwest Canned Pear Service Grilled Pork Chops & Pears with Mustard Cream Sauce 24 (6 oz serviings) 1-1/3 cups Shallots, finely chopped 1/3 cup Butter 1/3 cup Flour 4 cups or 1 quart Chicken stock 2 cups Whipping cream 1/3 cup Whole-grain mustard 1/4 cup Tarragon, fresh, chopped 2 teaspoons Salt 1/2 teaspoon Pepper 24 (about 6 ounces each) Pork chops, boneless 24 Canned Pear Halves, drained For garnish Tarragon sprigs Sauté shallots in butter until soft, about 5 minutes.

Stir in flour; cook over low heat, stirring, 5 minutes.

Off heat, whisk in chicken stock, cream and mustard; return to low heat and simmer until thickened about 5 minutes.

Stir in chopped tarragon; reserve.

Per Order:
Grill or pan-grill 1 chop, turning frequently, until browned and cooked through, about 8 minutes.

During the last 2 minutes, grill 1 pear half, turning, until browned and heated through.

Put chop and pear on a serving plate; drizzle with 1/4 cup of mustard sauce.

Garnish with tarragon sprig.