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.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. Drain chops, reserve marinade.
3. Press peppercorns onto both sides of chops.
4. 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.