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
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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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 4 | ||
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Calories: 269 | ||
Calories from Fat: 95 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 78mg | 24 % | |
Sodium 116.5mg | 4 % | |
Potassium 492.9mg | 13 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.8g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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