1Freshly crack black pepper and salt onto both sides of each pork chop. Place flour in a shallow dish and dredge each chop in the flour, shaking off any excess.
2Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm.
3Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy to deglaze the pan, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and salt to taste. Serve the pork chops with the sauce on top.
If you can tolerate soft shallots, serve the sauce on the side for dipping, otherwise use it as the substitute for water when pureeing.
Recipe adapted from: EatingWell.com