Veal Chops with Pears and Green Peppercorn Sauce

Ingredients

• ½ Tbs. cracked green peppercorns
• 2 small firm-ripe pears (preferably Forelle; 6 oz. each), cored and cut into ½- inch dice
• 1 small shallot, minced (about 2 Tbs.)
• ½ Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• Kosher salt and freshly ground black pepper
• 4 (1-inch-thick) bone-in veal loin chops (about 2 lb. total)
• + 4 more ingredients
• • ¼ cup pear brandy
  • 1 Tbs. chopped fresh tarragon
  • ¼ cup heavy cream
  • ½ cup lower-salt chicken broth

Season the veal chops all over with 1 tsp. salt and 1/2 tsp. black pepper. Heat the butter and oil in a 12-inch skillet over medium-high heat. Cook the veal chops, flipping once, until browned and an instant-read thermometer registers 135°F in the center of each chop, 4 to 5 minutes per side. Tra...

View full recipe at Fine Cooking