Pork Chops au Poivre

Pork Chops au Poivre

1 tsp pepper
1/2 tsp salt
4 boneless pork chops
3 Tbsp flour
2 Tbsp olive oil
1 medium shallot, minced
1/2 C chicken broth
1/4 C sour cream

Combine pepper and salt and pat mixture onto both sides of each pork chop.  Place flour in shallow dish and dredge each chop in flour.
Heat oil over medium high heat.  Add the chops, reduce heat to medium and cook about six minutes per side.  Transfer to plate and keep warm.
Reduce heat to medium low.  Add shallot to pan and cook, stirring, until softened, about one minute.  Add chicken broth and cook, stirring and scraping up any brown bits, until most of the liquid has evaporated.  Remove from heat and stir in sour cream.  Serve pork chops with sauce.