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Pork Chops Au Poivre

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“From EatingWell January/February 2009. Dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices, or potatoes or rice of your choice, and something green!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop.
  2. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
  3. Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate and tent with foil to keep warm.
  4. Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute.
  5. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes.
  6. 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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