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.
3Using a small food chopper, mince the shallot until fine.
4Reduce 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.
Use some of the shallot sauce to purée with and then serve the sauce on the side for dipping.
Recipe adapted from: EatingWell.com