Rating: 4.09 stars
23 Ratings
  • 5 star values: 3
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2009

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Recipe Summary test

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.

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  • Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.

  • Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.

Nutrition Facts

279 calories; protein 19g; carbohydrates 2.6g; dietary fiber 0.2g; sugars 0.2g; fat 13.8g; saturated fat 3.6g; cholesterol 63.2mg; vitamin a iu 118.5IU; vitamin c 0.5mg; folate 6.3mcg; calcium 36mg; iron 0.7mg; magnesium 21.5mg; potassium 288.4mg; sodium 343.3mg; thiamin 0.4mg.
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Reviews (10)

23 Ratings
  • 5 star values: 3
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/12/2013
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. Pros: Tender and tasty Cons: None Read More
Rating: 4 stars
08/22/2013
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. Read More
Rating: 4 stars
02/19/2012
Sophisticated and satisfying 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. Read More
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Rating: 4 stars
10/29/2011
would this be better with white or red wine substituted for the brandy? Read More
Rating: 4 stars
10/29/2011
Better than expected I have to say I was a little put off by some of the reviews but I thought this was delicious. Maybe some of the other reviewers were using too much brandy or didn't let it evaporate enough? Anyway great meal. Read More
Rating: 4 stars
11/13/2011
these were delicious 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! Read More
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Rating: 4 stars
10/30/2011
Wonderful! We will be making this again and again. Thank you for such a delicious and easy recipe. Read More
Rating: 4 stars
10/30/2011
My wife and i both liked this quite a bit. I had to work with what I had on hand like plain nonfat yogurt scallions and alcohol free white zinfindel. It still turned out well. Next time I will be better prepared and follow the recipe to the letter. I'm sure it will be even better. Read More
Rating: 4 stars
10/15/2013
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. Pros: Excellent flavor! Read More