Pork Chops with Brandy Sauce
- HEAT large non-stick frying pan over medium-high. Sprinkle 4 bone-in pork chops (about 800 g) with ¼ tsp salt. Season with fresh pepper. Add 1 tbsp canola oil to pan, then chops. Cook 3 to 4 min per side.
- TRANSFER chops to a plate and let stand, covered. Add ¼ cup brandy to same pan. Cook 30 sec. Add 1 cup no-salt chicken broth and 2 tbsp butter. Cook until sauce is slightly reduced, about 4 min. Stir in ¼ cup chopped parsley and any juices from the chops. Spoon sauce over pork.
- Serve with braised red cabbage.