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.
Pork Chops au Poivre
From EatingWell: 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.
22 Reviews for Pork Chops au Poivre
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!).
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.
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.
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.