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.
Active Time: Total Time:
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt, divided
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
1/2 cup brandy
1/4 cup reduced-fat sour cream
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.
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.
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.
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. Exchanges: 2 lean meat, 1 1/2 fat