Pork Chops au Poivre

22 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt, divided
  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • 1/2 cup brandy
  • 1/4 cup reduced-fat sour cream

Preparation

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  • Ready In

  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 information

  • Per serving: 279 calories; 14 g fat(4 g sat); 0 g fiber; 3 g carbohydrates; 19 g protein; 6 mcg folate; 63 mg cholesterol; 0 g sugars; 0 g added sugars; 118 IU vitamin A; 1 mg vitamin C; 36 mg calcium; 1 mg iron; 343 mg sodium; 288 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 lean meat, 1 1/2 fat

Reviews 22

September 17, 2014
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By: EatingWell User
Wow! Juicy, tender and delicious Go for this one! It turned out way better than I expected. The pork chops were tender and juicy. THe sauce was delicious. I substituted cooking sherry for the brandy, since I didn't feel like making an extra trip to the liquor store. Served with roasted red potatoes, which with the sauce tasted like an up-scaled sour cream and onion potato chip. Pros: Easy, Tasty Cons: NULL
January 14, 2014
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By: EatingWell User
Switched a few things up I didn't rate this 5 stars because I changed a few things in the recipe, but it was a great jumping off point. 1) as another reviewer suggested, I brined the pork first for about 1.5/2 hours; 2) instead of shallot, I used onions; 3) instead of brandy, I used red wine (zinfandel); and 4) instead of sour cream, I used nonfat plain greek yogurt. It turned out AWESOME! Very different than anything I've ever made before and a great addition to my repertoire. The sauce is a beautiful purple color because of the wine and it went perfectly with the purple onions I used. The wine needs a little longer to reduce than the recipe suggests with brandy otherwise it ends up being a bit more liquidy than the picture (but still tasty!). Pros: easy, few ingredients Cons: NULL
December 12, 2013
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By: EatingWell User
Best pork chops I have made this several times but use sherry and it always turns out great! It is easy, so very tasty and a little on the elegant side. My uncle, who is an inveterate meat eater said these were the best pork chops he had ever had. Pros: Tender and tasty, Cons: None
November 05, 2013
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By: katja.sednew
Just a few minor tweeks I brined my pork for 2 hours before, pan seared both sides and slow cooked it in the oven - it turned out very tender and moist. I didn't have brandy, but whiskey was perfect. I also made up my own spice blend to add to the pork. Everyone raved. I recommend brine because pork is very easy to overcook and has a tendency to get dry. Pros: delicious Cons: a bit labor intensive
October 15, 2013
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By: EatingWell User
No brandy? Try Disaronno! I didn't have brandy or white wine, but I did have Disaronno so I used it. The flavor of the sauce was outstanding! Love this receipt. Pros: Excellent flavor! Cons: NULL
August 22, 2013
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By: EatingWell User
Quick and Delicious Made this last night with dry sherry instead of brandy and served with asparagus. It was quick, easy, and delicious! Will definitely be making again. Pros: NULL Cons: NULL
May 30, 2012
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By: SharonC
Wonderful Recipe I didn't want to buy brandy just to try this dish, but I keep white wine on hand for cooking. I noticed that a couple of reviewers said white wine might be better, so I went ahead with trying. When I got to the stage to add the sour cream, I discovered that I was out, but it was too late so I just used the sauce without, and it was delicious. I don't think the sour cream would have improved it. Hubby loved this dish and I did, too. This will be my regular pork chop recipe now. Pros: Easy, fast, and delicious Cons: NULL
March 02, 2012
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By: Paul X
A must try! This was done up in a snap. This is well worth trying just for the sauce - it is amazing!!! As soon as my partner was done he said this is like something you could get in a restaurant. Yep! I found no issue with using the brandy at all. I just cooked most of it down per the recipe and it went together very well w/the reduced sour cream. After trying this, this will be a guaranteed staple in your home. Only complaint! The recipe says 4 servings, and the recipe calls for 4 porks chops. So only one pork chop per person? Nuh-uh!!! I want at least two of these tasty little things - I don't care if I double my calories. Pros: The sauce, easy to make Cons: None
February 19, 2012
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By: EatingWell User
Sophisticated and satisfying Next time we'll be more careful about how much shallot we use, used too much our first time. Would keep it to a quarter cup or less for the full recipe. Or, a little more if you increase the amount of sauce, which we plan to do, using about 2/3 cup of brandy (or probably, better yet, Marsala) and 1/3 cup reduced-fat sour cream. Pros: NULL Cons: NULL