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.
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.
21 Reviews for Pork Chops au Poivre
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.
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.
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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