PORK CHOPS AU POIVRE
From EatingWell January/February 2009. Dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices, or potatoes or rice of your choice, and something green!
Provided by KerfuffleUponWincle
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine pepper and 1/4 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.
- Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and cooked through, 4-5 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 1/4 teaspoon salt. Serve the pork chops with the sauce.
PORK AU POIVRE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (1 serving is 4 ounces)
Number Of Ingredients 7
Steps:
- Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
- In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.
PORK AU POIVRE
Poivre means "pepper" in French. This is a quick version of Steak au Poivre that uses pork tenderloin. From Desperation Dinners!
Provided by Charmie777
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the pork into 3/4-inch thick slices to make about 16 slices.
- Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
- Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
- Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.
- Remove to heated serving platter. Use additional butter with remaining pork slices.
- Turn heat to low and add the Cognac to the juices in skillet.
- Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
- Pour immediately over pork and serve.
Nutrition Facts : Calories 280.8, Fat 17.1, SaturatedFat 7.6, Cholesterol 115, Sodium 150.1, Carbohydrate 1.1, Fiber 0.4, Protein 29.5
More about "pork chops au poivre recipes"
PORK AU POIVRE RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 27 minsServings 4Calories 162 per serving
- Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teaspoons pepper. Heat oil a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pan in oven, and bake at 425° for 12 minutes or until meat thermometer registers 160° (slightly pink). Remove pork from pan; keep warm.
- Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).
PORK CHOP AU POIVRE WITH RED WINE–SHALLOT SAUCE RECIPE
From foodandwine.com
5/5 (4)Category AppetizerAuthor Mary-Frances HeckTotal Time 35 mins
- Preheat oven to 350°F. Place pork chop on a plate; pierce with a fork at 1/4-inch intervals. Flip pork, and pierce opposite side. Press salt and peppercorn blend evenly onto both sides.
- Heat oil in a 10-inch ovenproof skillet over high. Add pork chop; cook until browned, about 3 minutes per side. Transfer skillet with pork to preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 130°F, about 10 minutes.
- Remove skillet from oven; transfer pork to a plate or carving board. Return skillet to heat over medium; add 1 tablespoon butter, and let melt. Add shallot; cook, stirring occasionally, until aromatic and translucent, about 1 minute. Add wine; bring to a simmer over medium. Simmer, undisturbed, until reduced by half, about 3 minutes. Add remaining 2 tablespoons butter; remove from heat, and swirl skillet until butter is melted and emulsified into sauce. Carve pork; serve with sauce and potatoes.
STEAK AU POIVRE RECIPE | BON APPéTIT
From bonappetit.com
PORK CHOPS AU POIVRE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PORK CHOPS AU POIVRE – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
ACE FIT | PORK CHOPS AU POIVRE
From acefitness.org
PORK CHOP AU POIVRE RECIPE - HOME CHEF
From homechef.com
PORK CHOP RECIPES
From allrecipes.com
PORK CHOPS AU POIVRE - WELLNESS.COM
From wellness.com
PORK CHOPS AU POIVRE RECIPE | GLUTEN FREE & MORE
From glutenfreeandmore.com
40 EASY PORK CHOP RECIPES THAT THE WHOLE FAMILY WILL LOVE
From tasteofhome.com
PORK CHOPS AU POIVRE | NUTMEG NANNY
From nutmegnanny.com
PORK CHOPS AU POIVRE - BIGOVEN
From bigoven.com
PAPRIKA-RUBBED PORK CHOPS RECIPE - NYT COOKING
From cooking.nytimes.com
GRILLED BONE-IN PORK CHOPS - EATINGWELL
From eatingwell.com
PORK AU POIVRE (PEPPERCORN SAUCE) RECIPE | SIDECHEF
From sidechef.com
PORK CHOPS AU POIVRE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
PORK CHOPS AU POIVRE | CRUSH MAGAZINE ONLINE
From crushmag-online.com
PORK CHOP AU POIVRE WITH RED WINE–SHALLOT SAUCE
From foodandwine.com
PORK AU POIVRE RECIPE | YUMMLY
From yummly.com
PORK CHOPS AU POIVRE - TEXAS CO-OP POWER
From texascooppower.com
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #eggs-dairy #pork #french #european #dinner-party #stove-top #dietary #low-carb #low-in-something #meat #pork-chops #taste-mood #savory #equipment #from-scratch
You'll also love