Cooking, Main Dishes

Tim and Sean’s Escalopes de Porc au Poivre

• 1 teaspoon ground black pepper
• 1/2 teaspoon salt, divided
• 4 boneless pork chops, 1/2 inch thick
• 3 tablespoon flour
• 2 tablespoon olive oil
• 1 shallot minced
• 1/2 cup brandy
• 1/4 cup sour cream

1. Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop.
2. Place flour in a shallow dish. Move each chop in the flour, shaking off any excess.
3. Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium, and cook until browned, 2 to 3 minutes per side.
4. Transfer to a plate and cover with foil to keep warm.
5. Reduce heat to medium low. Add shallot to the pan and cook, stirring, until softened, about 1 minute.
6. Add brandy and cook, stirring and scraping up any browned bits,1 to 2 minutes, until most of the liquid has evaporated.
7. Remove from the heat, stir in sour cream and the remaining 1/4 teaspoon salt.
8. Serve the pork chops with the sauce.

Sean's Escalope de Porc2

Sean's Escalope de Porc1

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