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Pork Chops au Poivre

January/February 2009

Your rating: None Average: 4 (101 votes)

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.



READER'S COMMENT:
"would this be better with white or red wine substituted for the brandy? "
Pork Chops au Poivre

22 Reviews for Pork Chops au Poivre

08/22/2013
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.

Comments
05/30/2012
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.

Easy, fast, and delicious
Comments
03/02/2012
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.

The sauce, easy to make
Comments
02/19/2012
Anonymous
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.

Comments
11/13/2011
Anonymous
these were delicious

These chops were perfect! I couldn't find shallots so I used scallions instead. I did not find the Brandy overpowering, you just need to cook it down enough. I will absolutely be making these again!

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