Ready in 20 minutes
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
"Very good. The family liked it. I made it a bit ahead and kept it in a warm oven for everyone to return home. The sauce tasted better after sitting."- _mary_
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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.
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_mary_ 1 year agoVery good. The family liked it. I made it a bit ahead and kept it in a warm oven for everyone to return home. The sauce tasted better after sitting.
gauby 2 years agoVery tasty. My husband and I vote this a definite do-over!!!!!
KTfulcrum 3 years agoNutrition Per serving: 299 calories; 15 g fat (4 g sat, 8 g mono); 72 mg cholesterol; 3 g carbohydrates; 22 g protein; 0 g fiber; 342 mg sodium; 319 mg potassium. [I posted this recipe.]