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Pork Chops au Poivre

http://www.eatingwell.com/recipes/pork_chops_au_poivre.html

From EatingWell:  January/February 2009

Turn your dining room into a French bistro when you dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices and green beans.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. 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.
  2. Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
  3. 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.

Nutrition

Per serving : 299 Calories; 15 g Fat; 4 g Sat; 8 g Mono; 72 mg Cholesterol; 3 g Carbohydrates; 22 g Protein; 0 g Fiber; 342 mg Sodium; 319 mg Potassium

Exchanges: 2 lean meat, 1 1/2 fat