Pork Chop au Poivre

pork chops


1 Tbsp coarse ground black pepper
1/2 tsp salt
4 boneless pork chops, 1/2" thick
3 Tbsp flour
2 Tbsp olive oil
1 Tbsp butter
1 med shallot, finely diced
1/2 cup brandy (sub chicken stock)
1/2 cup sour cream
2 Tbsp Italian parsley, finely chopped


Combine pepper & 1/4 tsp salt in a small bowl. Pat both sides of chops with mixture. Place the flour in shallow dish, dredge each chop in flour, shaking off any excess. Heat oil in a large skillet over med-high heat. Add floured chops, reduce heat to medium, cook until browned & just cooked through, 2-3 minutes per side. Transfer chops to a plate, tent with foil to keep warm. Reduce heat on skillet again to med-low. Add butter & shallot or onion & cook, stirring, until softened about 1 minute. Add brandy or stock, cook for a couple mins, stirring & scraping up any browned bits off bottom of pan. Remove from heat, stir in sour cream & parsley. Serve the pork chops with the sauce.