Pork Chops au Poivre

Adapted from

1 tsp DLM Ground Black Pepper
1/2 tsp DLM Sea Salt
4 (4 oz) duBreton Boneless Pork Chops (1/2 inch thick,
3 Tbsp all-purpose flour
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 medium shallot, minced
1/2 cup brandy
1/4 cup sour cream

Combine pepper and ¼ tsp sea 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 ¼ tsp. salt. Serve the pork chops with the sauce.

Makes 4 servings
Prep Time: 20 Minutes
Cook Time: 20 Minutes

Per serving: 374 calories; 121g total fat; 7g saturated fat; 65mg cholesterol; 341mg sodium; 7g total carbohydrates; 0g dietary fiber; 22g protein;

Allergy Warning: Contains MilkContains Wheat

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