Pork Au Poivre

1. 1

   Cut the pork into 3/4-inch thick slices to make about 16 slices.

2. 2

   Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.

3. 3

   Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!

4. 4

   Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.

5. 5

   Remove to heated serving platter. Use additional butter with remaining pork slices.

6. 6

   Turn heat to low and add the Cognac to the juices in skillet.

7. 7

   Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.

8. 8

   Pour immediately over pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.