Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 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.

Source: EatingWell Magazine, January/February 2009


Recipe Summary

20 mins


Ingredient Checklist


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.

  • 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.

2 lean meat, 1 1/2 fat