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. Source: EatingWell Magazine, January/February 2009

EatingWell Test Kitchen



  • 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 just cooked through, 2 to 3 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.

Nutrition Facts

279 calories; 13.8 g total fat; 3.6 g saturated fat; 63 mg cholesterol; 343 mg sodium. 288 mg potassium; 2.6 g carbohydrates; 0.2 g fiber; 19 g protein; 118 IU vitamin a iu; 1 mg vitamin c; 6 mcg folate; 36 mg calcium; 1 mg iron; 22 mg magnesium;

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