Pork Chops au Poivre

• 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

1. 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.

2. 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.
3. 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.


This is another recipe from my new favorite magazine "Eating Well" check it out at www.eatingwell.com