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)
- 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.
- 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.