Pork Chops Au Poivre

1. 1

   Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop.

2. 2

   Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.

3. 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. 4

   Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute.

5. 5

   Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes.

6. 6

   Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.