Poivre is the French word for "pepper". Coarsely ground peppercorns coat the marinated chops before broiling. Serve with baked potatoes, steamed fresh vegetables and warmed dinner rolls.


  • 4 New York pork chops (top loin, 3/4-inch thick)
  • 1 cup dry red wine
  • 1/2 cup cognac (or other brandy)
  • 1 tablespoon vegetable oil
  • 1 clove garlic (minced)
  • 1/4 cup peppercorns (coarsely ground)


  1. For marinade, combine wine, Cognac, cooking oil and garlic in a 13x9x2-inch baking dish. Add chops, turning to coat. Cover and refrigerate 4 hours or overnight.
  2. Drain chops, reserve marinade. Press peppercorns onto both sides of chops. Place on rack of broiler pan. Broil 4-5 inches from heat for 4-5 minutes on each side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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