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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A peppercorn crust and tangy apple-brandybsauce give this pork a robust flavor. I found this recipe in First magazine. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
2 tablespoons peppercorns, melange crushed |
6 pork chops, 1/2-inch thick (4oz each) |
1/2 cup apple brandy |
6 ounces au jus mix |
1 cup water |
2 tablespoons dijon mustard |
Directions:
1. 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.
2. 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.
3. Return to a boil. Cook 1 minute more, or until mixture thickens. Serve pork with sauce mixture.
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