Pork Chops with Brandy Cream Sauce

ali Bresnahan


We love pork, and I fix pork chops frequently. But I needed to branch out and find a fancier way to fix them once in a while! I think this awesome cream sauce qualifies as fancy. Hope you enjoy!

★★★★★ 1 vote
2 - 6
15 Min
45 Min
Stove Top


boneless pork chops
1 Tbsp
fresh thyme leaves, chopped fine
1 Tbsp
coarse sea salt
1-2 Tbsp
coarse ground pepper (to your taste)
olive oil (to brush on chops)
cooking oil for pan
1/2 c
brandy or cognac
1 c
heavy whipping cream


1Strip thyme leaves from stems and chop fine. Blend with salt and pepper, set aside.

Brush chops with olive oil, and sprinkle thyme blend evenly on both sides.
2Place cooking oil in large skillet or sauté pan. Heat until oil is shimmering. Carefully add chops, and brown over medium heat on both sides.
3When chops are nicely browned on both sides, cover pan and cook chops until done. Allow to rest for 3 minutes in sauté pan. Remove chops from pan and keep warm.
Add brandy to sauté pan, stirring with wire whisk to deglaze pan and to capture any yumminess left in pan; reduce over high heat until liquid is syrupy and glazed.
4Stir in cream, keep stirring over high heat until cream has thickened.
5Spoon over chops to serve....
6OR add chops directly to sauce.
VERY delicious.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Hashtags: #Cream, #brandy