The sauce is a variation of a classic one from the Normandy region of France, where it's made with apples and Calvados.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
Step 2
Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
Step 3
Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
Step 4
Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.
