Thanks to this week’s specials and recipe inspiration from Seasons and Suppers, the recipe of the week is… *Drumroll, please*… peppercorn pork chops!
I usually make simple recipes when pork chops are the main protein. With this being said, this recipe does have more ingredients than I’m used to for pork chops. However, it is still incredibly easy to make. You can brine the pork chops, however the sauce has so much flavor that brining them seems like an unnecessary step. The taste is amazing and you’ll wish you could have four more servings as soon as you’re done your first plate.
Peppercorn Pork Chops
Ingredients
2 (2 ) one-inch thick bone-in center-cut pork chops, brined if desired
1 1/2 Tbsp (22.18 g) butter
1 Tbsp (14.79 ml) olive oil
Salt and freshly Ground Pepper
2 Tbsp Flour
Sauce:
1 Tbsp Butter
1/4 cup Very Finely Chopped Shallots or Onion
2 – 3 tsp Crushed Black, Green, or Red Peppercorns (or a mixture)
1/4 – 1/3 cup Red, White, or Dry Marsala Wine (I use a replacement)
1 cup Chicken or Beef Broth
1/2 tsp Dijon Mustard, optional
3 Thyme sprigs
1/4 cup Heavy Cream, or Lighter Cream with more thickener added
Salt and freshly ground pepper, to taste
To thicken gravy (add only as much as needed):
2 Tbsp Cornstarch
1 Tbsp Water
Instructions
Preheat oven to 400F.
Heat olive oil and butter in an oven-proof skillet over medium-high heat. Pat dry pork chops and season with salt and pepper. Sprinkle the flour on a plate and coat pork chops lightly on both sides.
Sear chops in the hot skillet until lightly golden on both sides. Pop the skillet with pork chops into the preheated oven and cook until the pork reaches 135F, about 10-12 minutes* (depending on the thickness of the chops).
*This leaves them a bit undercooked to take into account that they will cook a bit longer on the stovetop. It should reach 145F by the end.
Remove them from the oven and place them over medium-high heat on the stovetop. Allow them to slightly brown then remove them to a plate to rest.
Add 1 Tbsp of butter, the onions, and the peppercorns to a hot skillet. Stir them until the onions are golden, about 1 minute. Add the wine or the wine replacement and cook, stirring for about a minute until mostly evaporated.
Add the broth, Dijon mustard, and thyme sprigs. Reduce heat to medium and allow the sauce to simmer/reduce for a few minutes. Add the cream, then add salt and pepper to taste.
To thicken the gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit of it at a time to your hot gravy, stirring, until desired thickness is achieved.
Spoon hot sauce over pork chops. Finish with a generous grind of freshly ground pepper, and serve with a side of potatoes or rice, vegetables, and/or salad.
Enjoy!
Related:
Sheet Pan Pork Chops, Carrots, and Potatoes Recipe