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:
- 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)
- Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop.
- Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
- 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.
- Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute.
- Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes.
- Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.
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