Pork Chops au Poivre

What you need:
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt, divided
- 4 boneless pork chops, 2cm thick, trimmed
- 3 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 1/2 cup brandy
- 1/4 cup reduced-fat sour cream
How to:
- 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 pan over a 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 shallots to the pan and cook, stirring, until softened, for about 1 minute.
- Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, around 1 to 2 minutes.
- Remove from the heat and stir in sour cream and the remaining salt. Serve the pork chops with the sauce.
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Pork Chops au Poivre
EatingWell Magazine. (2009, January). Pork Chops au Poivre. Retrieved from http://www.eatingwell.com/recipe/249807/pork-chops-au-poivre/
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