Pork Chops au Poivre

January/February 2009

Your rating: None Average: 4 (97 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.

"would this be better with white or red wine substituted for the brandy? "
Pork Chops au Poivre Recipe

21 Reviews for Pork Chops au Poivre

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
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,
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.

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!
Quick and Delicious

Made this last night with dry sherry instead of brandy and served with asparagus. It was quick, easy, and delicious! Will definitely be making again.


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