"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pork Chops au Poivre Recipe

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This recipe for Pork Chops au Poivre, by , is from Nick 's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nick Windau

Category:
Category:

Ingredients:  
Ingredients:  
* 1 teaspoon coarsely ground black pepper
* 1/2 teaspoon salt, divided
* 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
* 3 tablespoons all-purpose flour
* 2 tablespoons extra-virgin olive oil
* 1 medium shallot, minced
* 1/2 cup brandy
* 1/4 cup reduced-fat sour cream

Directions:
Directions:
1. 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.
2. 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.
3. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Per serving: 299 calories; 15 g fat ( 4 g sat , 8 g mono ); 72 mg cholesterol; 3 g carbohydrates; 22 g protein; 0 g fiber; 342 mg sodium; 319 mg potassium.

Exchanges: 2 lean meat, 1 1/2 fat

 

 

 

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