Pork Chops with Peppercorn Sauce
User Reviews
5
6 reviews
Excellent
-
Prep Time
8 hrs
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Cook Time
35 mins
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Total Time
8 hrs 35 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Pork Chops with Peppercorn Sauce
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Brine:
- 2 cups water boiling
- ¼ cup salt kosher coarse sea salt
- 2 tbsp brown sugar
- 2 cups water cold
Pork Chops:
- 2 pork chop 1 inch thick, bone-in
- 1 tbsp olive oil
- 1 tbsp butter
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 2 tbsp flour
Peppercorn Sauce:
- 1 tbsp butter if needed
- 1 shallot finely diced
- 2-3 tsp mixed peppercorns crushed
- 1 garlic clove, minced
- ¼ cup white wine dry
- 1 cup + 2 tbsp chicken broth divided
- ½ tsp Dijon mustard
- 2-3 fresh thyme sprigs
- ¼ cup heavy cream
- 2 tbsp corn starch Side Note: Mix very well with the remaining 2 tablespoons of chicken broth until no lumps remain before adding to the simmering sauce
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Instructions
Brine:
- Make the brine by combining the hot water with the salt and brown sugar; mix until completely dissolved. Add the cold water and place it into the refrigerator until it is cold. Add the pork chops to the COLD brine; cover and refrigerator for 6-8 hours.
Pork Chops:
- Preheat the oven to 400 degrees.
- Remove the chops from the brine and give them a brief rinse in cold water. Pat dry with paper towels until very dry.
- Heat the olive oil and one tablespoon of butter in an OVEN PROOF cast iron skillet over medium-high heat.
- Season both sides well with freshly cracked black pepper and a little bit of sea salt.
- Dredge both sides of the seasoned pork chops in the flour then place into the HOT skillet.
- Sear the chops until lightly golden brown on both sides, about 7 minutes then place the skillet into the preheated oven to cook for 12-15 minutes; or until they reach about 135 degrees (they will finish cooking in the sauce later); remove from the oven and place the chops on a plate covered loosely with a tin foil tent; set aside.
Peppercorn Sauce:
- Heat the same skillet over medium-high heat; add a bit more butter if needed.
- Add the shallots & peppercorns then cook, stirring often, for 2 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the wine and cook, stirring often, until mostly evaporated, about 2 minutes.
- Add 1 cup of chicken broth and the thyme sprigs and bring to a simmer. Reduce the heat and simmer for 5 minutes.
- Add the cream and mix well.
- To thicken gravy, combine the reserved chicken broth with the corn starch; mix until thoroughly combined then add to the simmering sauce and stir well.
- Taste and season with sea salt and freshly cracked pepper, if needed.
- Nestle the chops & their juices back in the sauce until heated through.
- Serve and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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