Recipe

Pork Chops Au Poivre Recipe

	Californiacook / All my dishes 5 months, 1 week ago A different take on Steak au poivre -- using pork chops. Pork chops are patted with s&p, & plated with a shallot, sour cream, brandy sauce. Prep:5m Cook:15m Servings:4	Californiac
	french porkchops poivre

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Ingredients

1 tablespoon (approx) black pepper -- coarsely ground

1/2 teaspoon salt -- divided

Four 4 ounce pork chops -- boneless, 1/2" thick, trimmed

all-purpose flour

2 tablespoons extra-virgin olive oil

1 shallot -- minced

1/2 cup brandy

1/4 cup sour cream

Directions

Combine pepper and 1/4 teaspoon salt in a bowl. Pat the mixture onto both sides of each pork chop. Dredge each chop in flour, shaking off any excess.

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 an oven-proof plate/pan and keep warm in a low temp oven.

Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. *Remove pan from heat & let cool for a few minutes. 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.

*Adding brandy to a hot pan can cause the alcohol to catch fire. Remove the pan from the heat before adding the alcohol.

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Comments

22566 5 months, 1 week ago said:
Brandy...Oh,I see,your suppose to cook with it too! I get it!

This does sound like it would be rather good with the rich sauce it has to build on.

Very Nice!

Thank-you

Kind Regards

hot_it_up 2 months, 2 weeks ago said:
I buy the thick cut bone in. That way I get two cuts of pork and the bones to make soups and greens. Know what I will make with the loin side next. \0

Jeff

merlin 2 months, 2 weeks ago said:
Mouthwatering. Thanks.

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