Pork Chops in Creamy Herbed Brandy Sauce

“Tender pork chops simmered in a thick, spicy, creamy sauce. Prep time is marinating time. I have edited the steps to make it easier to read after momaphet's review. Please note that the flour needs to be golden before adding the liquids to it so the sauce incorporates well and does not curdle. Using good quality brandy and chicken boullion makes for a full flavored dish.”
2hrs 35mins

Ingredients Nutrition


  1. In a large plastic or ceramic dish, mix the evaporated milk with the brandy, pepper, chicken bouillon, oregano and parsley.Add the pork chops and turn over to coat both sides. Marinate in the refrigerator for 2 or 3 hours.
  2. Drain the pork chops, reserving the marinade. Meanwhile, heat the oil in a large, deep skillet. Add the flour and cook stirring often until it turns golden. Slowly and whisking constantly, add the water and the reserved marinade.
  3. Cook over low heat stirring constantly. Add the pork chops and bring to a boil. Lower the heat and cook until pork chops are thoroughly cooked and tender, about 25 minutes. Serve.

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