Directions

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.