Pork Chops in Creamy Herbed Brandy Sauce

Submitted by Mami J

"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: 2hrs 35mins
• Ingredients: 11
• 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.

Reviews

[momaphet]

We didn't care for this dish. At first I followed the recipe except for adding half herbs de Provence to half the oregeno, decreasing the cayenne because DH can't eat overly hot spicy, foods and decreasing the recipe size. It took over and hour and a half of cooking until the chops were tender enough to eat. The flavor of the sauce was rather bland, except for the back up heat from the cayenne and the pepper. Though I cut the amount of milk and water because of reducing the recipe size, I used 1/3 cup of brandy. The sauce had a very unappetizing curdled look to it until I used my immersion blender which made it nice and smooth. After trying the sauce and finding it to be rather bland I added a little dijon mustard and a splash of chardonay, which gave it a some extra flavor. Because of the way the recipe is entered it is difficult to follow; I read it several times and still missed that the flour should have been browned, though I don't know that it would have made much difference over all. Thanks for sharing your recipe even if it wasn't to our taste. Made for ZWT 5.

 

[ChefLee]

Delicious! I cut this in half for 6 chops and I used a little milk to make a 5 oz can of evaporated milk go for the recipe. I used cognac and you could taste the hint of cognac in the chops along with the herbs. Really good dish, thanks!