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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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.
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.
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 INFORMATION: Per serving: 299 calories; 15 g fat (4 g sat, 8 g mono); 72 mg cholesterol; 3 g carbohydrate; 22 g protein; 0 g fiber; 342 mg sodium; 319 mg potassium.
0 Carbohydrate Servings
Exchanges: 2 lean meat, 1 1/2 fat

This was excellent. It took me longer than 20min to prepare and cook as I bought thicker pork chops. Next time I will be sure to get the thinner ones!

Moore, Lexington Park, MD

Awesome recipe. The sauce is rich and creamy even with low or non fat sour cream. I agree it will take longer if you use 1/2 or thicker or bone in pork chops. Instead use boneless chops sliced under 1/2 inch. Use a large saute pan or skillet for this. I normally cook with cast iron and when I did with this recipe I had to make the sauce seperately. The cast iron pretty much burnt the crap out of the leftover flour and oil mixture. For those are not accustomed to cooking with brandy, let the pan cool a bit before adding to the shallots. Adding brandy to a hot pan can cause the alcohol to catch fire. Kinda like what you see on cooking shows the "Flambe" thing if I am spelling it right. Add brandy to a cooled down pan and let it simmer in the shallots on low heat. If you don't like brandy a white wine such as Pinot Grigio does great with this or regular white cooking wine. Just adjust the amount of salt as cooking wines are preserved with salt. This recipe really is simple to make and tasty!

Mindy, Raytown, MO

Forget the stuffing. Normally,I LOVE pork chops and stuffing, even though they aren't so great for you...well I think I finally found a recipe that will usurp the chops and stuffing from my top cravings! This was rich and flavorful and the sour cream, shallot gravy was to die for. Excellent and oh-so-satisfying.

Corenna, Las Vegas, NV

The ease of prep./cooking and wonderful taste were the first (and second) thing that struck me about this recipe. It was so simple that my wife even volunteered to make it! Thanks EatingWell.com you saved my marriage!

Darryl, Roseville, CA

Everyone loved it.

Kate, M Hill, NJ

This was awesome! I didn't have any brandy on hand so I used JD (don't sue me!), but it still turned out wonderful. Also 1 tablespoon of soy flour and two regular to add additional nutrients - couldn't tell a difference! The sauce was runny, but I realized it tickens up if left to sit off the heat for a minute or two. I made this for myself and my boyfriend (who doesn't like pork chops) - and even he said I could make it again! Fixed it with grilled sweet potato slices on the George Forman (bit of olive oil, pinch of salt and paprika).

Stephanie, Alexandria, VA

This is so easy and so delicious. Every time I make it my husband raves and asks how difficult it is and if we can have more often. It would also be an excellent meal for entertaining.

KSB, Toronto, ON

This recipe really did seem like it could be found on the menu of a French restauant, and it would be good for company too! Our pork chops were thicker, so it took longer--I was afraid I might overcook them, but they were succulent and juicy. I used red wine instead of brandy for the sauce, which was tasty nonetheless. Excellent recipe!

Leslie, Pittsburgh, PA

it was really good. The pork chops I purchased were too thick so I pounded them to a three-quarter inch thick. I also put them in the oven for 15 minutes just to be sure they were done. delicious.

Michele, Princeton, NJ