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Pork Chops au Poivre Recipe

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This recipe for Pork Chops au Poivre is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (4-ounce) boneless pork chops, ½" thick, trimmed
1 teaspoon coarsely ground black pepper
½ teaspoon salt, divided
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
½ cup brandy
¼ cup reduced-fat sour cream
Directions:
Directions:
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.

 

 

 

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