Pork Chops With Peppercorn Chops
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Resting Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
586 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pork Chops With Peppercorn Chops
Description
The recipe starts by searing pork chops in butter and olive oil over medium-high heat, browning all sides including the edges. A meat thermometer ensures precise doneness with an internal temperature of 135°F before resting, allowing carryover heat to reach the ideal 145°F. Resting also preserves juiciness.
The peppercorn sauce is made in the same skillet by cooking shallots in butter until softened and golden. Adding cognac and scraping the pan deglazes and reduces alcohol odor. Beef broth and Dijon mustard enrich the flavor, while heavy cream and freshly coarsely crushed black peppercorns provide a creamy and piquant finish. The sauce pairs smoothly with the tender pork.
This dish highlights contrast between richly seared meat and a smooth yet peppery sauce. The preparation sequence and resting produce tender and flavorful chops.
Using freshly crushed peppercorns is recommended for optimal flavor. Pork chops can be made ahead and stored properly cooled in the fridge or freezer. Reheating should be gentle to avoid drying out the meat.
Ingredients
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 black pepper or to taste
Peppercorn Sauce
- 1 tablespoon butter unsalted
- ¼ cup shallot finely chopped
- ½ cup cognac or brandy
- 1 cup beef broth or chicken broth
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
- 1 tablespoon black peppercorns coarsely crushed, whole
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.
Notes
- Use a meat thermometer to cook pork chops to 145°F for juiciness and doneness; do not rely on time alone.
- Let pork chops rest at room temperature before cooking for even heat penetration.
- Freshly crush peppercorns for stronger flavor in sauce.
- Store cooked chops cooled in airtight containers for 3-4 days in the fridge or 2-3 months in the freezer.
- Reheat gently on stovetop or oven to avoid drying; reheated meat will be less moist than fresh.
- Cool chops completely before freezing in airtight containers to preserve quality up to 3 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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