Directions:
- Divide peppercorns evenly among pork chops, rubbing on both sides. In greased skillet over high heat, cook 3 pork chops 4 minutes, turning once. Reduce heat to medium. Cover; cook 5 minutes more, or until thermometer inserted in meat, not touching bone, reads 150. Transfer pork to platter. Repeat with remaining pork chops.
- In same skillet over high heat, bring brandy to a boil. Cook 1 minute more, stirring up bits. Add gravy mix, mustard and 1 cup water.
- Return to a boil. Cook 1 minute more, or until mixture thickens. Serve pork with sauce mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.61 Kcal (773 kJ) | ||
| Calories from fat | 124.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.88g | 21% | |
|---|---|---|---|
| Cholesterol | 12.7mg | 4% | |
| Sodium | 2550.7mg | 106% | |
| Potassium | 117.6mg | 3% | |
| Total Carbs | 11.83g | 4% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2mg | 11% | |
| Calcium | 42.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 212.31 Kcal (889 kJ) | ||
| Calories from fat | 143.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.96g | 21% | |
|---|---|---|---|
| Cholesterol | 14.6mg | 4% | |
| Sodium | 2933.43mg | 106% | |
| Potassium | 135.25mg | 3% | |
| Total Carbs | 13.6g | 4% | |
| Sugars | 0.64g | 2% | |
| Dietary Fiber | 0.65g | 2% | |
| Protein | 4g | 7% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2.3mg | 11% | |
| Calcium | 49.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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