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|
|Calories from Fat: 95 (35%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 269
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