Pork au Poivre
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.
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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.