Pork Chops in Creamy Herbed Brandy Sauce

Tender pork chops simmered in a thick, spicy, creamy sauce. Prep time is marinating time. I have edited the steps to make it easier to read after momaphet's review. Please note that the flour needs to be golden before adding the liquids to it so the sauce incorporates well and does not curdle. Using good quality brandy and chicken boullion makes for a full flavored dish.

• Ready In: 2 hrs 35 mins
• Serves: 6

Ingredients

• 1 (12 ounce) can evaporated milk
• 1⁄4 cup brandy
• 2  teaspoons black pepper
• 2  teaspoons chicken bouillon granules
• 1  teaspoon oregano, crushed
• 3  tablespoons  fresh flat leaf parsley, finely chopped
• 1  teaspoon  ground red chili pepper (or cayenne pepper)
• 12  lean pork chops
• 4  tablespoons  vegetable oil
• 3  tablespoons flour
• 3  cups water

Directions

1. In a large plastic or ceramic dish, mix the evaporated milk with the brandy, pepper, chicken bouillon, oregano and parsley.Add the pork chops and turn over to coat both sides. Marinate in the refrigerator for 2 or 3 hours.
2. Drain the pork chops, reserving the marinade. Meanwhile, heat the oil in a large, deep skillet. Add the flour and cook stirring often until it turns golden. Slowly and whisking constantly, add the water and the reserved marinade.
3. Cook over low heat stirring constantly. Add the pork chops and bring to a boil. Lower the heat and cook until pork chops are thoroughly cooked and tender, about 25 minutes. Serve.