Pork Chops with Peppercorn Sauce
Equipment
Ingredients
Main Ingredients
pork chops (bone-in)
4 piece
olive oil
15 ml
salt
3 g
black pepper
2 g
butter
30 g
shallot
2 piece
brandy
60 ml
beef broth
240 ml
heavy cream
120 ml
green peppercorns
15 ml
Dijon mustard
10 ml
Instructions
Prepare the pork chops
Pat the pork chops dry and season both sides with salt and pepper.
Sear the pork chops
Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook 4-5 minutes per side until golden and cooked through.
Remove and rest chops
Transfer pork chops to a plate and cover loosely with foil. Set aside.
Sauté the shallot
Reduce heat to medium. Add butter to the same pan. Add shallots and cook until softened, about 2 minutes.
Deglaze with brandy
Add brandy and stir, scraping up any browned bits from the bottom of the pan. Cook 1 minute.
Make the sauce
Add beef broth, cream, green peppercorns and Dijon mustard. Bring to a simmer and cook until sauce thickens slightly, about 5 minutes.
Return pork chops to sauce
Return pork chops to the pan, spoon sauce over them and simmer 2 minutes to warm through.
Serve
Serve pork chops immediately with plenty of peppercorn sauce.
Storage
Best eaten fresh. Sauce may separate if frozen.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.