Pork Chops Au Poivre

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: 20 mins
• 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.