Pork chops with brandy sauce



5 min


15 min


4 Servings

Pork chops with brandy sauce

Pork chops with brandy recipe Photo by Erik Putz

For a richly flavoured, 15-minute dinner, saucy pork chops are paired with braised cabbage and served with a glass of aromatic red wine.


  • 4 bone-in pork chops , about 800 g
  • 1/4 tsp salt
  • fresh pepper
  • 1 tbsp canola oil
  • 1/4 cup brandy
  • 1 cup no-salt chicken broth
  • 2 tbsp butter
  • 1/4 cup chopped fresh parsley


  • HEAT large non-stick frying pan over medium-high. Sprinkle pork chops with salt. Season with fresh pepper. Add canola oil to pan, then chops. Cook 3 to 4 min per side.
  • TRANSFER chops to a plate and let stand, covered. Add brandy to same pan. Cook 30 sec. Add chicken broth and butter. Cook until sauce is slightly reduced, about 4 min. Stir in parsley and any juices from the chops. Spoon sauce over pork.

Nutrition (per serving)

  • Calories
  • 311,
  • Protein
  • 29 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 19 g,
  • Sodium
  • 368 mg.
  • Excellent source of
  • Zinc
Wine Pairings
Perrin Reserve Cotes du Rhone

Pair it with: A Rhône red
The Rhône valley is a great choice for good-value wines. The grenache, syrah and mourvèdre blend makes for a sexy nose of spicy forest berries followed by soft tannins. Perfect with this pork dish.

Our pick: Perrin Rèserve Côtes du Rhône, France, $18.

Tip: Best served with braised red cabbage.