Pork au Poivre

Pork
Pork au Poivre
0
6
170
20

Description

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.

Ingredients

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)

Directions

1For 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.
2Drain 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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NutritionView more

170Calories
Sodium0%DV5mg
Fat5%DV3.5g
Protein2%DV<1g
Carbs2%DV6g
Fiber8%DV2g

PER SERVING *

Calories170Calories from Fat35
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0g0%
Trans Fat0g
Cholesterol
Sodium5mg0%
Potassium160mg5%
Protein<1g2%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber2g8%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.