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Pork Chops au Poivre

January/February 2009

Your rating: None Average: 4 (102 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

09/17/2014
Wow! Juicy, tender and delicious

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.

Easy, Tasty
Comments
01/14/2014
Anonymous
Switched a few things up

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!).

easy, few ingredients
Comments
12/12/2013
Anonymous
Best pork chops

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.

Tender and tasty,
Comments
11/05/2013
Just a few minor tweeks

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.

delicious
Comments
10/15/2013
Anonymous
No brandy? Try Disaronno!

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.

Excellent flavor!
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