Creamy Brandy Peppercorn Pork Chops
Indulge in these succulent Pork Chops Au Poivre, beautifully enhanced with a creamy brandy sauce that brings gourmet flair to your dinner table. Inspired by a recipe featured in EatingWell, these pepper-crusted pork chops are pan-seared to perfection and served with a rich sauce made from shallots and brandy, creating a perfect balance of flavors. Pair them with roasted sweet potatoes or your favorite rice, alongside vibrant greens for a comforting yet elegant meal that’s sure to impress family and friends.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
fresh coarse ground black pepper
1 teaspoon
salt
1/2 teaspoon (divided)
boneless pork chops
4 (4 ounce) (1/2 inch thick, trimmed)
all-purpose flour
3 tablespoons
olive oil
2 tablespoons
medium shallot
1 (minced)
brandy
1/2 cup
sour cream
1/4 cup (low fat okay)
Instructions
1
In a small bowl, combine the fresh coarse ground black pepper and 1/4 teaspoon of salt. Rub this mixture generously onto both sides of each pork chop to create an aromatic crust.
2
Place the all-purpose flour in a shallow dish. One at a time, dredge each pork chop in the flour, ensuring an even coating, and shake off any excess flour.
3
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops to the pan. Immediately reduce the heat to medium and cook for 4-5 minutes on each side, or until the chops are browned and cooked through. Transfer the chops to a plate and cover with foil to keep warm.
4
Lower the heat to medium-low, and add the minced shallot to the same skillet. Sauté for about 1 minute, or until the shallot is softened and fragrant.
5
Pour in the brandy, stirring and scraping the bottom of the pan to release any flavorful browned bits. Let it cook until most of the liquid has evaporated, approximately 1 to 2 minutes.
6
Remove the skillet from heat and stir in the sour cream along with the remaining 1/4 teaspoon of salt, mixing until the sauce is creamy and well combined.
7
Serve the pork chops on plates and generously drizzle the creamy brandy sauce over the top. Enjoy with your choice of roasted sweet potatoes or rice, and add a side of greens for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Brandy Peppercorn Pork Chops?
They are succulent pork chops featuring a black pepper crust and a rich sauce made from shallots, brandy, and sour cream.
What inspired this recipe?
This recipe was inspired by a dish featured in EatingWell.
What is the first step in preparing the pork chops?
Combine coarse ground black pepper and salt in a small bowl and rub it onto both sides of each pork chop.
What kind of pork chops should I buy?
The recipe calls for four 4-ounce boneless pork chops, about 1/2 inch thick and trimmed.
Why are the pork chops dredged in flour?
Dredging in all-purpose flour helps create an even coating that browns well and helps thicken the subsequent sauce.
What type of oil is used for searing?
The recipe uses 2 tablespoons of olive oil heated over medium-high heat.
How long should I cook the pork chops on each side?
Cook the chops for 4 to 5 minutes per side until they are browned and cooked through.
How should I keep the pork warm after cooking?
Transfer the cooked pork chops to a plate and cover them with foil while you make the sauce.
When do I add the shallots to the skillet?
Add the minced shallots after removing the pork chops and lowering the heat to medium-low.
How long do the shallots need to sauté?
Sauté the shallots for about 1 minute until they are softened and fragrant.
What is used to deglaze the pan?
1/2 cup of brandy is used to deglaze the pan and release the flavorful browned bits.
How long should the brandy be reduced?
Let the brandy cook for approximately 1 to 2 minutes until most of the liquid has evaporated.
Can I use low-fat sour cream for the sauce?
Yes, the recipe notes that low-fat sour cream is an acceptable option for creating the creamy sauce.
Should I keep the pan on the heat when adding sour cream?
No, you should remove the skillet from the heat before stirring in the sour cream and remaining salt.
What are the recommended side dishes?
The dish pairs perfectly with roasted sweet potatoes, rice, and a side of vibrant greens.
What does 'Au Poivre' mean in this context?
It refers to the pepper-crusted preparation of the meat, providing a spicy and aromatic flavor profile.
How much black pepper is required?
The recipe requires 1 teaspoon of fresh coarse ground black pepper.
Is this recipe suitable for a dinner party?
Yes, it is described as a gourmet and elegant meal that is sure to impress family and friends.
How many ingredients are needed in total?
There are 8 main ingredients: pepper, salt, pork chops, flour, olive oil, shallot, brandy, and sour cream.
Is this an easy recipe to follow?
Yes, it is tagged as an easy recipe that provides gourmet flair without complex techniques.
What type of texture does the sauce have?
The combination of brandy and sour cream creates a rich, creamy, and smooth sauce texture.
Can I use a medium shallot or a small one?
The recipe specifically calls for 1 medium shallot, minced.
Is the salt added all at once?
No, the 1/2 teaspoon of salt is divided: 1/4 teaspoon for the rub and 1/4 teaspoon for the sauce.
What is the primary cooking method?
The primary method is pan-searing the pork chops followed by making a pan sauce.
Is the brandy sauce drizzled over or served on the side?
The sauce should be generously drizzled over the top of the pork chops before serving.
How many servings does this recipe yield?
Based on the 4 pork chops listed, the recipe serves 4 people.
Does the recipe use bone-in or boneless pork?
The recipe specifically requires boneless pork chops.
What makes this a 'comfort food' dish?
The combination of hearty pork, a creamy sauce, and suggested sides like sweet potatoes makes it very comforting.
Should the flour be seasoned?
The recipe instructs to season the meat directly with the pepper and salt rub rather than seasoning the flour.
Is this a seasonal recipe?
Yes, it is tagged as seasonal, making it especially appropriate for fall or winter dining.