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Pork au Poivre
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.
- 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.