- Portion size 4 servings
- 4 veal loin chops
- 1 tablespoon vegetable oil
- 2 Barlett Pears halved and cored
- 2 Bosc pears halved and cored
- 2 tablespoons chopped fresh parsley
- 2 dried chipotle chili peppers
- 1/4 cup orange juice
- 1/4 cup dry sherry
- 1/4 cup chicken stock
- 3 cloves garlic minced
- 1 tablespoon minced gingerroot
- 1/2 teaspoon salt
- 1/2 cup whipping cream
In dry skillet, roast peppers over medium-high heat, turning frequently, for about 3 minutes or until pliable. Let cool slightly.
Using chef's knife, mince peppers finely. Place in large shallow glass dish; add orange juice, sherry, chicken stock, garlic, ginger and salt. Add veal chops and turn to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours.
In large skillet, heat oil over medium-high heat. Add veal to pan, reserving marinade; cook, turning once, for about 10 minutes or until slightly pink inside. Remove to plate; keep warm.
Add pears, cut side down, and reserved marinade to pan; cover and cook, turning once, for about 5 minutes or until tender. Add cream; cook for 1 minute. Return chops to skillet and heat through. Sprinkle with parsley.