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 311, Protein 29 g, Carbohydrates 1 g, Fat 19 g, Sodium 368 mg. Excellent source of Zinc

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.

Recipe Collections
Latest Recipes