Veal Chops with Pears and Green Peppercorn Sauce

Classic green peppercorn sauce  is  treated to a double dose of fruitiness from fresh Forelle pears and a hit of pear brandy. Don’t be tempted to opt for boned veal chops: the bones help keep the meat moist and add flavor. 

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

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. Transfer to a plate.


Reduce the heat to medium, add the shallot to the pan, and cook until beginning to soften, 1 to 2 minutes. Add the pears and green peppercorns and cook until the pears soften a little, 4 to 5 minutes. Add the brandy and scrape up any browned bits stuck to the pan with a wooden spoon; cook until almost dry, 1 to 2 minutes. Stir in the chicken broth and reduce by half, 2 to 3 minutes. Stir in the heavy cream and tarragon.  Season to taste with salt and pepper.  Return the veal chops to the pan and cook until the chops are warmed through, about 1 minute.  Transfer the chops to plates and spoon the pears and sauce over them.