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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From EatingWell January/February 2009. Dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices, or potatoes or rice of your choice, and something green! Ingredients:
1 teaspoon fresh coarse 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 olive oil |
1 medium shallot, minced |
1/2 cup brandy |
1/4 cup sour cream (low fat okay) |
Directions:
1. Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop.
2. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
3. 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.
4. Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute.
5. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes.
6. Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.
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