Pork chops with brandy sauce

Prep 5 min
Total 15 min
Makes 4 Servings



bone-in pork chops, about 800 g
1/4 tsp
fresh pepper
1 tbsp
1/4 cup
1 cup
no-salt chicken broth
2 tbsp
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.

Tip: Best served with braised red cabbage.


Calories 158, Protein 2.9 g, Carbohydrates 29.5 g, Fat 3.7 g, Fibre 2.8 g, Sodium 296 mg.

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.

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