Recipe

I bought an "Eating Well" magazine a few weeks ago and have made a few recipes from it. All the recipes I have tried have been good, but the one I just made tonight was awesome and I wanted to share it with everyone.

Pork Chops au Poivre

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

1. Combine pepper and 1/4 tsp salt. Pat the mixture onto both sides of each pork chop. Place flour in shallow dish and dredge the each chop, shake off any excess.

2. Heat oil in a large skillet over med-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through. Transfer to plate and cover with foil.

3. Reduce heat to med-low, add shallots to pan. Stir until softened (about 1 min) and add the brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated. Remove from heat; stir in sour cream and remaining 1/4 tsp salt. Serve the pork chops with the sauce.