Pork Chops au Poivre
Makes 4 servings
1 teaspoon coarsely ground black pepper
½ teaspoon salt, divided
4 4-ounce boneless pork chops, ½ inch thick, trimmed
3 tablespoons all-purpose flour / almond flour works fine
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
½ cup brandy
¼ cup sour cream (nutrition facts use reduced-fat sour cream)
1. Combine salt and pepper and rub 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. 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. Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.
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
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