Pork Chops au PoivrePosted: February 9, 2009
Mmmmm…I love good pork chop recipes, but when H doesn’t like them too much, I don’t get to make them too often. So when he isn’t having dinner with me, I make them. I saw this recipe on Eating Well and it sounded interesting. It was full of flavor and very healthy!!
I did use a chopped small yellow onion instead of shallot and it was just fine! I also cut it back for one, but included the entire recipe enough for 4.
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt, divided
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
1/2 cup brandy
1/4 cup reduced-fat sour cream
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.