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.