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.

READER'S COMMENT:

"would this be better with white or red wine substituted for the brandy? "

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16 Reviews for Pork Chops au Poivre

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?

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04/26/2010

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???

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04/03/2010

Anonymous

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

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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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12/20/2009

Anonymous

This was DELICIOUS! We served as per the suggestion with baked sweet potato slices and green beans, plus a glass of pinot noir. It was honestly one of the best meals we've ever cooked.

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