Pork Chops au Poivre
Updated Feb 15, 2021, Published Mar 30, 2015
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Pork Chops au Poivre
Ingredients
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon kosher or fine sea salt
- 4 (4 ounce) boneless center cut pork chops
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter, divided
- 2 medium shallots, minced
- ½ cup brandy
- ½ cup heavy cream
Instructions
- Combine pepper and salt. Pat the mixture well on both sides of the pork chops.
- Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chops and cook until browned on both sides and cooked through, 2-3 minutes per side. Remove the chops from the skillet, place on a plate, and cover with foil to keep warm.
- Pour out the fat from the skillet, return to the stove over medium heat, and add the remaining 2 tablespoons butter. Cook the shallots for 3 minutes. Add the brandy and cook until most of the liquid has evaporated. Add the cream and cook, stirring until the sauce is hot. Serve the chops with the sauce poured over top.
Nutrition
Calories: 466kcalCarbohydrates: 3gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 139mgSodium: 724mgPotassium: 506mgSugar: 1gVitamin A: 700IUVitamin C: 1mgCalcium: 41mgIron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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