Pork Chops au Poivre

Blog_Pork_chop

Written by sandraluis. Posted in

Ingredients
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon salt
  • divided 4 4-ounce boneless pork chops, ½ inch thick trimmed
  • 3 tablespoons of pork chop mix (Pavão)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • ½ cup brandy
  • ¼ cup reduced-fat sour cream
Preparation
  • Combine our pork chop mix and ¼ teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place mix in a shallow dish; dredge each chop in the flour, shaking off any excess.
  • Heat a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
  • 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, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining ¼ teaspoon salt. Serve the pork chops with the sauce, roasted sweet potato slices and green beans.

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Pavão #1

1435 Dundas Street West,
Toronto ON. M6J 1Y7
T:416.533.7667
F:416.533.3395
E:dundas@pavaomeats.com

Pavão #2

245 Dixon Road
Toronto, ON M9P 2N1
T: 416.235.0689
F: 416.235.1719
E:dixon@pavaomeats.com

Pavão #3

900 Dufferin Street
Toronto, ON M6H 4A9
T: 416.516.2882
F: 416.516.8887
E:dufferin@pavaomeats.com

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1435 Dundas Street West,
Toronto ON. M6J 1Y7
T:416.533.7667
F:416.533.3395
E:dundas@pavaomeats.com

Pavão #5

980 Franklin Blvd.
Cambridge, ON N1R 8R3
T: 519.623.6806
F: 519.623.8415
E:cambridge@pavaomeats.com

Pavão #6

640 Queenston Road
Hamilton, ON L8K 1K2
T: 905.573.8981
F: 905.573.9143
E:hamilton@pavaomeats.com

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