Pork Chops au Poivre

Pork Chops au Poivre

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Low Calorie Low Carb Low Sodium

Serves Prep Time Total Time
4 20 min 20 min

Directions

Ingredients

  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt, divided
  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
  • 3 tablespoon all-purpose flour
  • 2 tablespoon extra-virgin olive oil
  • 1 medium shallot, minced
  • 1/2 cup brandy
  • 1/4 cup reduced-fat sour cream

Cooking Instruction

Step 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.

Step 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.

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 299
  • Carbohydrates: 3g
  • Fat: 15g
  • Protein: 22g
  • Dietary Fiber: 0g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 8g
  • Cholesterol: 72mg
  • Potassium: 319mg
  • Sodium: 342mg
  • Exchanges: 2 lean meat, 1 1/2 fat
  • Carbohydrate Servings: 0

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