Pork au Poivre
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| Cooking Difficulty | |
| Serves | 4 |
| Method |
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| Products Used |
Ingredients
1 pkg Legacy Centre & Rib Eye Chops
1 cup Dry red wine 250ml
½ cup Brandy 125ml
1 tbs Vegetable oil 15ml
1 Clove garlic, minced
¼ cup Coarsely grounded or cracked peppercorns 60ml
Cooking Difficulty
Combine brandy, oil and garlic in a shallow dish. Add chops, turning to coat. Cover and marinate in refrigerator 4 hours or overnight.
Pre-heat broiler. Remove and drain chops, reserving marinade. Press peppercorns onto both sides of chops. Broil 5 inches from heat source 5 minutes on each side or until cooked through, brushing occasionally with marinade. These chops can also be pan-fried over medium heat for 4-5 minutes per side.
