Ingredients for Pork Chops Au Poivre
- Fresh Coarse Ground Black Pepper
- 1/2 teaspoon salt
- Boneless Pork Chops
- All Purpose Flour
- Olive Oil
- 1/4 cup finely chopped shallots
- 1/4 cup brandy
- 1/2 cup sour cream
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How to Make Pork Chops Au Poivre
- In a small bowl, combine 1 tablespoon cracked black pepper and 1/4 teaspoon salt.
- Pat the pepper mixture evenly onto both sides of each pork chop.
- Place 1/2 cup all-purpose flour in a shallow dish.
- Dredge each pork chop in the flour, gently shaking off any excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the pork chops to the skillet. Reduce heat to medium and cook for 4-5 minutes per side, or until browned and cooked through (internal temperature reaches 145°F).
- Transfer the cooked pork chops to a plate and tent loosely with foil to keep warm.
- Reduce heat to medium-low.
- Add 1/4 cup finely chopped shallots to the skillet and cook, stirring occasionally, until softened, about 1 minute.
- Add 1/4 cup brandy to the skillet and cook, stirring constantly and scraping up any browned bits from the bottom of the pan, until most of the liquid has evaporated, about 1-2 minutes.
- Remove the skillet from the heat.
- Stir in 1/2 cup sour cream and the remaining 1/4 teaspoon salt.
- Serve the pork chops immediately, generously drizzled with the creamy brandy sauce. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
2g
Fat
26g
Carbs
1g
