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Pork Chops au Poivre
EatingWell Test Kitchen
“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.”
1 teaspoon coarsely ground black pepper
½ teaspoon salt, divided
4 4-ounce boneless pork chops, ½ inch thick, trimmed
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
½ cup brandy
¼ cup reduced-fat sour cream
1Combine pepper and ¼ 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.
2Heat 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.
3Reduce 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 ¼ teaspoon salt. Serve the pork chops with the sauce.