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Peppery Pork Chops with a Brandy Sauce

   Makes 4 servings
   Prep Time: 20 minutes
   Total Time: 20 minutes
   Ease of Preparation: Easy

 1 teaspoon coarsely ground black pepper
 1/4 teaspoon salt, divided
 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
 3 tablespoons all-purpose flour
 2 tablespoons extra-virgin olive oil
 1 medium shallot, minced
 1/2 cup brandy
 1/4 cup reduced-fat sour cream


1. Combine pepper and 1/8 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.

2. Heat oil in 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.

3. 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 1/8 teaspoon salt. Serve the pork chops with the sauce.

Nutritional Notes: per serving: 299 calories; 15 g fat (4 g sat, 8 g mono); 72 mg cholesterol; 3 g carbohydrates; 22 g protein; 0 g fiber; 192 mg sodium; 319 mg potassium.