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.
Pork
au Poivre
- 4 boneless pork loin chops,
3/4-inch thick
1 cup dry red wine
1/2 cup Cognac or other brandy
1 tablespoons vegetable oil
1 clove garlic, minced
1/4 cup coarsely ground peppercorns
- 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 chops on rack of
broiler pan. Broil 4 to 5 inches from heat for 5 minutes on each
side.
Serves 4.
Recipe provided courtesy
of Pork, Be Inspired®.
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