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Pork Chops au Poivre

January/February 2009

Your rating: None Average: 4 (110 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

06/02/2010

My wife and i both liked this quite a bit. I had to work with what I had on hand like plain nonfat yogurt, scallions and alcohol free white zinfindel. It still turned out well. Next time I will be better prepared and follow the recipe to the letter. I'm sure it will be even better.

Comments
05/13/2010
Anonymous

yummy! i will sure love it, i'll try cooking it for dinner tonight but i'll put red wine instead of brandy,join me for dinner?

Comments
04/25/2010
Anonymous

I GUESS this would be good. I'd like to try it. However Collin County (suburban Dallas) only sells beer and wine. What is a good substitute for the brandy, so that I don't have to make a drive into Dallas for one silly ingredient???

Comments
04/03/2010
Anonymous

Wonderful! We will be making this again and again. Thank you for such a delicious and easy recipe.

Comments
03/18/2010
Anonymous

So very good!!! Used white wine because I didn't have brandy and onions because I didn't have shallots and it was really good. I served with whole wheat egg noodles because the sauce reminded me of a stroganoff and it really really worked!! so good.

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