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Pork Chops with Brandy Cream Sauce


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Pork Chops with Brandy Cream SaucePork Chops with Brandy Cream Sauce
Pork Chops with Brandy Cream SaucePork Chops with Brandy Cream Sauce

Recipe of the Month: February 2009

Pork Chops with Brandy Cream Sauce


  • 4 (4-ounce) Service Foods boneless center-cut pork loin chops (1/2-inch thick)
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground pepper
  • 2 tbsp butter
  • 2 minced shallots
  • 1/3 cup brandy
  • 1-1/2 tbsp Dijon mustard
  • 1/2 cup heavy cream


  1. Sprinkle both sides of pork chops evenly with salt and pepper.
  2. Add butter to skillet and place over medium-high heat until hot. Then, add chops and cook 3 to 4 minutes on each side or until cooked through.
  3. Remove chops from pan and keep warm.
  4. For sauce, add shallots to the skillet and stir until translucent, then add brandy and stir. Reduce by half.
  5. Once reduced, add Dijon mustard and cream to pan and simmer 5-7 minutes or until sauce is thickened slightly.
  6. Spoon sauce over chops.

Chef Mike

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