Pork Chops in Creamy Herbed Brandy Sauce
Elevate your weeknight dinner with these luxurious Pork Chops in Creamy Herbed Brandy Sauce, a dish that’s as easy to make as it is impressive. Juicy, perfectly seared pork chops are bathed in a velvety brandy-infused sauce made with aromatic shallots, garlic, and fresh herbs like thyme and rosemary. The sauce gets its decadent texture from heavy cream and a touch of Dijon mustard for depth and brightness. Together, these flavors create an indulgent yet well-balanced dish that's perfect for family dinners or special occasions. Serve with creamy mashed potatoes, crisp steamed vegetables, or crusty bread to savor every drop of this richly flavored sauce. With just 10 minutes of prep time and 25 minutes of cooking, this recipe is a gourmet delight that doesn’t feel fussy.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary leaves, finely chopped
- 0.25 cup Brandy
- 1 cup Heavy cream
- 0.33 cup Chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh parsley, chopped (optional for garnishing)
Instructions
Season the pork chops on both sides with salt, pepper, and garlic powder. Set them aside while you prepare the other ingredients.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, add the pork chops and sear them for 3-4 minutes per side, or until golden brown. Remove the chops from the skillet and set them aside on a plate, covering loosely with foil.
In the same skillet, reduce the heat to medium and melt the butter. Add the shallots and cook for about 1-2 minutes until softened.
Stir in the minced garlic, thyme, and rosemary, cooking for another minute until fragrant.
Carefully pour the brandy into the skillet and scrape up the browned bits from the bottom of the pan. Let the brandy simmer for 1-2 minutes to reduce slightly.
Stir in the heavy cream, chicken broth, and Dijon mustard. Let the sauce simmer gently for 3-4 minutes, stirring occasionally to thicken slightly.
Return the pork chops to the skillet along with any juices that have accumulated on the plate. Spoon the sauce over the chops and let them simmer in the sauce for 3-5 minutes, or until they are cooked through and reach an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning with more salt or pepper, if needed.
Garnish with freshly chopped parsley before serving, if desired.
Serve immediately with your favorite side dishes such as mashed potatoes, steamed vegetables, or a crusty baguette to soak up the delicious sauce.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
