Pork chops with brandy sauce
Prep 5 min
Total 15 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
4
1/4 tsp
fresh pepper
1 tbsp
1/4 cup
1 cup
no-salt chicken broth
2 tbsp
1/4 cup
chopped fresh parsley
Instructions
- 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.
Nutrition
Calories 311, Protein 29 g, Carbohydrates 1 g, Fat 19 g, Sodium 368 mg. Excellent source of ZincWine Pairings
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.
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