Updated Nov 24, 2014Chatelaine
- 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.
Tip: Best served with braised red cabbage.
NutritionCalories 158, Protein 2.9 g, Carbohydrates 29.5 g, Fat 3.7 g, Fibre 2.8 g, Sodium 296 mg.
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.