Prep 5 mins
Cook 15 mins
This is a very tasty but simple and quick dinner for two. Easily done on a week night. I use the small loin center cuts which cook real quick, but you can also use something like a butterfly chop.
- Sprinkle salt, pepper and thyme on both sides of the pork chops. In a heavy skillet melt butter and brown pork chops on both sides about 3-5 minutes per side. Remove pork and set aside.
- Add shallots to the skillet and saute until they begin to brown. Whisk in sour cream and brandy. Add raisins. Add pork back to the skillet. Allow the sauce to reduce to about half. Serve pork spooning sauce over it.
These were very easy and surprisingly very good. I think it is important not to overcook the pork chop. My husband loved them. I did not have apple brandy, but used cherry brandy instead. Will save this recipe.
These are good! I doubled the recipe but otherwise made as is using boneless center cut chops. This was very quick to make, quicker than I expected as it was done a few minutes before DH was home from work...it worked out well, once I took it off the heat and covered the sauce thickened up nicely and gave the chops a chance to soak of some of the sauce. Made for ZWT6-Germany.
We enjoyed this recipe, the pork chops turned out nice and tender and the sauce was quite good. Quick and easy. Next time I might leave out the raisin, but I think that is a personal perference. Thanks for a great recipe.