Recipe Image

Pork Chops au Poivre

  • 20 m
  • 20 m
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


  • 1 Combine 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.
  • 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 ¼ teaspoon salt. Serve the pork chops with the sauce.
ALL RIGHTS RESERVED © 2019 Printed From 11/16/2019