Veal Chops with Chipotle Pear Sauce

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 to marinade in shallow dish 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.