- 2
- 15 mins
- 40 mins
Ingredients
- 2 medium pears, peeled and quartered
- 3/4 cup chicken broth
- 2 teaspoons olive oil
- 4 lamb loin chops, 1/2" thick
- salt and pepper to taste
- 1/4 cup shallots, diced
- 1/2 cup white wine
- 1 tablespoons chopped chives
Preparation
Step 1
Combine the pears with 1/2 cup of the chicken broth in a small saucepan and bring to a boil. Cover and reduce the heat to low and simmer until the pears are fork tender, 5-8 minutes. Remove from the heat. Transfer to a blender or food processor and puree until smooth. The puree may be prepared in advance.
Over high heat, heat oil in a large non-stick skillet. Season lamb chops with the salt and pepper. Place the chops in the skillet and cook until well browned, but not overdone, about 2-3 minutes per side. Transfer lamb to serving platter and cover with aluminum foil to keep warm. Pour of fat from the skillet.
Add the shallots to the pan and cook over medium-high heat until soft, 30-40 seconds. Add the wine and cook about 1 minute, until the liquid is reduced by half, scraping up the browned bits from th bottom of the pan. Stir in remaining 1/4 cup of chicken broth and reserved pear puree. Cook until the sauce is slightly thickened and smooth.