Pork Chops au Poivre

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.

Pork Chops au Poivre

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  • Prep Time


  • Total Time


  • Servings



  • 1

    * 1 teaspoon coarsely ground black pepper

  • ½

    * ½ teaspoon salt, divided

  • 4

    * 4 4-ounce boneless pork chops, ½ inch thick, trimmed

  • 3

    * 3 tablespoons all-purpose flour

  • 2

    * 2 tablespoons extra-virgin olive oil

  • 1

    * 1 medium shallot, minced

  • ½

    * ½ cup brandy

  • ¼

    * ¼ 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. Nutrition Per serving: 299 calories; 15 g fat (4 g sat, 8 g mono); 72 mg cholesterol; 3 g carbohydrates; 22 g protein; 0 g fiber; 342 mg sodium; 319 mg potassium.


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