Pork Chops au Poivre
Turn your dining room into a French bistro when you dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices and green beans.
Ingredients
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1 teaspoon coarsely ground black pepper
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1/2 teaspoon salt, divided
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4 4-ounce boneless pork chops , 1/2 inch thick, trimmed
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3 tablespoons all-purpose flour
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2 tablespoons extra-virgin olive oil
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1 medium shallot, minced
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1/2 cup brandy
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1/4 cup reduced-fat sour cream
Directions
1.
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.
2.
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.
3.
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 information
Calories 299, Total Fat 15 g, Saturated Fat 4 g, Monounsaturated Fat 8 g, Cholesterol 72 mg, Sodium 342 mg, Carbohydrate 3 g, Protein 22 g, Potassium 319 mg. Exchanges: Lean Meat 2, Fat 1.5
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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