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 cooked through, 4-5 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.55 Kcal (999 kJ) | ||
| Calories from fat | 98.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.93g | 17% | |
|---|---|---|---|
| Cholesterol | 20.06mg | 7% | |
| Sodium | 667.03mg | 28% | |
| Potassium | 221.09mg | 5% | |
| Total Carbs | 11.07g | 4% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 36mg | 4% | |
| Amount Per 100 g | |||
| Calories | 209.28 Kcal (876 kJ) | ||
| Calories from fat | 86.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 17% | |
|---|---|---|---|
| Cholesterol | 17.6mg | 7% | |
| Sodium | 585.17mg | 28% | |
| Potassium | 193.96mg | 5% | |
| Total Carbs | 9.71g | 4% | |
| Sugars | 1.94g | 9% | |
| Dietary Fiber | 1g | 5% | |
| Protein | 6.27g | 14% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.6mg | 4% | |
| Calcium | 31.6mg | 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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