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Home Stuffed Pork Loin Roast With Vegetable Stock

Pork Chops Au Poivre Flambe Recipe

Ingredients

How to make it

  • Rinse chops and pat dry. Combine pepper and half the salt and rub into both sides of chops. Dredge with flour, shaking off excess.
  • In a thick pan that has a cover, melt butter in oil over high heat. Add chops, cooking 3-4 minute per side until they are crusty on both sides and still pink in the middle. Add Worcestershire and shallots and cook until shallots until soft. Add apricot brandy and carefully ignite. Take off fire. Allow to flame for about 30 seconds, and then cover to douse flames. Add meat to pan, sour cream and apricot brandy and warm through over medium heat. Serve meat with sauce.
  • Serves 4

Reviews & Comments 4

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    " It was excellent "
    valinkenmore ate it and said...
    Love this - thanks for the wonderful post!
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  • merlin 14 years ago
    I take the meat out when I flambe. The meat might soak up the brandy and it might not ignite, and you would lose your moment.
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    " It was excellent "
    karlyn255 ate it and said...
    not sur if I should eat or drink this one. LOL
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  • elgourmand 14 years ago
    Flambe is it? Righteous. I really like this but maybe some folks should make sure they have an extinguisher handy, chuckle.Instructions are a bit confusing. Do you want the meat in the pan when you flambe or after. I say in but it's your recipe. RJ
    Was this review helpful? Yes Flag

The Cook

merlin San Francisco, CA

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