The cream sauce makes these pork chops deliciously rich. For an extra-flavorful spin, try the rosemary and wine variation.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Sprinkle meat with pepper and salt, pressing gently to adhere. Let stand at room temperature 20 minutes.

  • In an extra-large ovengoing skillet heat oil over medium-high heat. Add meat; cook 8 minutes or until well browned on all sides. Transfer skillet to oven. Roast 8 to 10 minutes for medium-rare (135°F).* Remove meat from skillet and cover loosely with foil. Drain off fat.

  • For pan sauce, in skillet melt butter over medium heat. Add shallots; cook 3 minutes, stirring to scrape up crusty brown bits. Remove skillet from heat. Carefully add Cognac. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until reduced by about half. Add cream. Return to boiling; reduce heat. Boil gently, uncovered, 3 to 5 minutes or until slightly thickened, stirring frequently. Slice meat and serve with pan sauce.

Rosemary-Roasted Beef Shoulder Tenders

Prepare as directed, except reduce cracked pepper to 2 tsp. and add 2 Tbsp. snipped fresh rosemary to pepper mixture. Use dry red wine in place of the Cognac.


If using a center-cut tenderloin roast, increase roasting time to 35 minutes for medium-rare (135°F).

Nutrition Facts

643 calories; 48 g total fat; 24 g saturated fat; 6 g polyunsaturated fat; 13 g monounsaturated fat; 188 mg cholesterol; 605 mg sodium. 691 mg potassium; 5 g carbohydrates; 1 g fiber; 3 g sugar; 37 g protein; 1 g trans fatty acid; 1166 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 19 mcg folate; 7 mcg vitamin b12; 68 mg calcium; 4 mg iron;

Reviews (1)

12 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
Delicious but add a side of horseradish sauce for those who like sauces.