Pork Chops With Peppercorn Chops

Name: Pork Chops With Peppercorn Chops
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 4 pork chops; ½ teaspoon salt; ½ teaspoon pepper; 1 tablespoon butter; ¼ cup shallots; ½ cup cognac; 1 cup beef broth; 1 teaspoon Dijon mustard; 1 cup heavy cream; 1 tablespoon whole peppercorns

User Reviews

4.8

90 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Resting Time
10 mins
Total Time
35 mins
Servings
4
Calories
586 kcal
Course
Main Course, Dinner
Cuisine
American

Pork Chops With Peppercorn Chops

Joseph Powell

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These delicious, thick Pork Chops with Peppercorn Sauce are an incredible easy dinner perfect for any night of the week or a special occasion. A creamy peppercorn sauce that requires just a few ingredients drizzled over perfectly cooked pork chops.

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Ingredients

Servings

Pork Chops

1 tablespoon butter unsalted
1 tablespoon olive oil
4 pork chops thick cut (bone in or boneless)
½ teaspoon salt or to taste
½ teaspoon pepper or to taste

Peppercorn Sauce

1 tablespoon butter unsalted
¼ cup shallots finely chopped
½ cup cognac or brandy
1 cup beef broth or chicken broth
1 teaspoon Dijon mustard
1 cup heavy cream
1 tablespoon whole peppercorns coarsely crushed

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Instructions

Pork Chops

Cook the pork chops: Add the butter and oil to a large skillet and heat over medium-high heat. Add the chops and sear on all sides, about 4 to 6 minutes per side. Do not flip them over until properly seared on each side. Make sure to sear the sides of the chops as well, especially is using thicker cut pork chops.
Rest the pork chops: If using a meat thermometer, check the internal temperature and cook until they reach 135°F. Transfer the pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145°F.

Peppercorn Sauce

Cook the shallots: Add the tbsp of butter to the same hot skillet and melt over medium heat. Add the shallots and cook for about 1 to 2 minutes until the shallots soften and begin to turn golden.
Make the sauce: Stir in the cognac and let it simmer, scraping the bottom of the pan. Cook until most of it has reduced and can no longer smell the alcohol. Add the beef broth and Dijon mustard to the skillet and bring to a simmer. Cook for 2 to 3 minutes or until the sauce reduces a bit. Stir in the heavy cream and peppercorns to the skillet and continue simmering for another 2 minutes. Taste the sauce and adjust with salt and pepper as needed.
Serve: Serve pork chops with sauce spooned over them, along side mashed potatoes.

Equipments used:

Notes

Pork chops cook quickly so make sure to not overcook them. To properly cook them, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time. Make sure the thermometer reads 145°F to ensure your chops are fully cooked and till nice and juicy. Cooking time can vary based on the thickness of the pork chops.
Make sure you let your chops rest for about 10 minutes on the counter before cooking them so they come to room temp. This will ensure they cook evenly on the inside and the center reaches the perfect temperature.
Use freshly crushed peppercorns for that great pepper flavor.
Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375°F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
You can definitely freeze these pork chops with the peppercorn sauce to have them for longer. Keep in mind to let them cool down at room temperature before you add them to an airtight container or freezer bag then store them in your freezer for up to 3 months. When ready to eat, just thaw them out and add them to the microwave to heat up.

Nutrition Information

Show Details

Serving 1serving Calories 586kcal (29%) Carbohydrates 6g (2%) Protein 32g (64%) Fat 41g (63%) Saturated Fat 21g (105%) Trans Fat 1g Cholesterol 186mg (62%) Sodium 505mg (21%) Potassium 754mg (22%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1071IU (21%) Vitamin C 2mg (2%) Calcium 68mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 586 kcal

% Daily Value*

Serving	1serving
Calories	586kcal	29%
Carbohydrates	6g	2%
Protein	32g	64%
Fat	41g	63%
Saturated Fat	21g	105%
Trans Fat	1g	50%
Cholesterol	186mg	62%
Sodium	505mg	21%
Potassium	754mg	16%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1071IU	21%
Vitamin C	2mg	2%
Calcium	68mg	7%
Iron	1mg	6%