Meyer Canada

4 portions
Prep time:
Cook time:
2 Ratings

By Marge Perry & David Bonom This beloved classic is as at home on your weeknight dinner table as it is at a formal dinner party.


  • bone in pork chops about 8 ounces each
  • tsp salt
  • tsp ground black pepper
  • tbsp unsalted butter divided
  • cup finely chopped shallots
  • tsp brandy
  • tsp low sodium beef broth
  • tsp Worcestershire sauce
  • tbsp Dijon mustard
  • tbsp chopped chives


  1. Season pork chops with salt and pepper. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. When the foam subsides, add the chops and cook until browned and cooked through, 8-9 minutes per side. Transfer to a plate and keep warm.
  2. Add the shallots to the skillet and cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the brandy, broth, Worcestershire sauce and mustard; bring mixture to a boil and cook 2 minutes. Remove skillet from the heat and swirl in the remaining 3 tablespoons butter until melted. Stir in the chives and serve over chops.