Pepper pork chops
Pork is an Australian favourite so try this easy recipe which brings pork to life. Substitute the sour cream for low fat or no fat natural yoghurt to make this meal even healthier.
Cooking time: 6 minutes
4 pork chops, 1cm thick, bone and any visible fat removed
2 teaspoons extra Virgin olive oil, plus 1 teaspoon extra*
1 teaspoon cracked black pepper
1 french shallot, finely chopped
2 tablespoons brandy
¼ cup extra lite sour cream
400g steamed snowpeas, to serve
To make this meal even healthier use Tick approved ingredients.
* Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
1. Preheat barbecue plate to moderately hot.
2. Brush each side of the chops with oil and sprinkle with pepper and cook 2 minutes per side. Transfer to a plate to keep warm.
3. Combine extra teaspoon oil and french shallot in a small pan and sauté until soft, about 1 minute. Add brandy and cook until most of the brandy has evaporated, about 1 minute. Remove pan from the heat, stir in sour cream and season with pepper. Serve with the pork, together with snowpeas.