Pork Chops Au Poivre

Submitted by KerfuffleUponWincle

"From EatingWell January/February 2009. Dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices, or potatoes or rice of your choice, and something green!"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon salt (divided)
• 4 (4 ounce) boneless pork chops (1/2 inch thick, trimmed)
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 medium shallot, minced
• 1⁄2 cup brandy
• 1⁄4 cup sour cream (low fat okay)

directions

1. Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop.
2. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
3. Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate and tent with foil to keep warm.
4. Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute.
5. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes.
6. Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.

Reviews

[AZPARZYCH]

These were tasty chops! Made with a red onion since I discovered too late to go to the store that I was out of shallots. I should have reduced the sauce down a little more since it was still a little thin, but it had a nice flavor. Made for Photo Tag.