Brandy Chops De Pere
Tasty, easy to prepare, brandy recipe for boneless pork chops. Best with 1" thick chops, a leafy spinach salad with walnuts, rasberry vinaigrette dressing with a dash of balsimic vinegar, and a glass of dark earthy Merlot. One of my favorite discoveries.
Yield
4 servingsPrep
10 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops, centre cut
Boneless - 1 Inch Thick |
* |
| 2 | cups |
baby spinach
Raw/Fresh Coursely Chopped |
*
|
| 2 | cups |
chicken broth
4 bouillon cubes in water, microwave 2 - 3 min |
|
| 2 | cups |
egg noodles
Use No-Yoke for low cholesterol fat free. |
|
| ½ | cup |
brandy
|
*
|
| ½ | cup |
sour cream
Use fat-free/lite for low-fat. |
|
| ¼ | cup |
scallions, spring or green onions
Or shallots. Coursely chopped. |
|
| 2 | tablespoons |
butter
Use Smart Balance for low-fat, trans fat free. |
|
| 2 | tablespoons |
olive oil
Use Enova for lowest fat. |
|
| 2 | tablespoons |
chives
Freeze dried chopped. |
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
garlic powder
|
|
| ¼ | cup |
Parmesan cheese
Optional - as topping - if desired. |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops, centre cut
Boneless - 1 Inch Thick |
* |
| 473 | ml |
baby spinach
Raw/Fresh Coursely Chopped |
*
|
| 473 | ml |
chicken broth
4 bouillon cubes in water, microwave 2 - 3 min |
|
| 473 | ml |
egg noodles
Use No-Yoke for low cholesterol fat free. |
|
| 118 | ml |
brandy
|
*
|
| 118 | ml |
sour cream
Use fat-free/lite for low-fat. |
|
| 59 | ml |
scallions, spring or green onions
Or shallots. Coursely chopped. |
|
| 3E+1 | ml |
butter
Use Smart Balance for low-fat, trans fat free. |
|
| 3E+1 | ml |
olive oil
Use Enova for lowest fat. |
|
| 3E+1 | ml |
chives
Freeze dried chopped. |
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
garlic powder
|
|
| 59 | ml |
Parmesan cheese
Optional - as topping - if desired. |
|
Directions
Pre-heat oven to 200 degrees, spread olive oil in bottom of cake pan or large ceramic baking dish . Sprinkle chives into oil, place pan in oven. Melt butter in 12 inch skillet with high sides, medium high heat. Add onions, ½ of the brandy, and chops to skillet. Cover and cook until lightly browned. Turn and add salt and garlic to top of chops. Cook until 90% done and bottom is lightly browned. Remove chops from skillet and place them in the pan (or dish) in the oven, garlic side up to keep them warm until serving. Add chicken broth, spinach, remainder of brandy and egg noodles to skillet. Cover and cook over medium high heat until gentle boil. Reduce heat and simmer 10 to 15 minutes until noodles are al dente. Stir in sour creme. Pour mixture over chops and serve. Add the Parmesan or Romano cheese as a topping if desired.
