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 just cooked through, 2 to 3 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 | 3277.05 Kcal (13720 kJ) | ||
| Calories from fat | 2944.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 327.2g | 503% | |
|---|---|---|---|
| Cholesterol | 346.72mg | 116% | |
| Sodium | 882.18mg | 37% | |
| Potassium | 1715.49mg | 36% | |
| Total Carbs | 33.08g | 11% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 48.58g | 97% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 237mg | 24% | |
| Amount Per 100 g | |||
| Calories | 557.8 Kcal (2335 kJ) | ||
| Calories from fat | 501.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.69g | 503% | |
|---|---|---|---|
| Cholesterol | 59.02mg | 116% | |
| Sodium | 150.16mg | 37% | |
| Potassium | 292mg | 36% | |
| Total Carbs | 5.63g | 11% | |
| Sugars | 0.15g | 4% | |
| Dietary Fiber | 0.59g | 14% | |
| Protein | 8.27g | 97% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 0.3mg | 11% | |
| Calcium | 40.3mg | 24% | |
* 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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