PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 2
If you are looking for another way to enjoy pork chops, then these pork chops with peppercorn sauce are a must! Throw this together in less than thirty-five minutes and enjoy this alongside your favourite side dishes for a deliciously filling meal any time of the week!
Ingredients
1 1/2 tablespoons butter
1 tablespoon olive oil
2 1” thick bone-in centre-cut pork chops, brined if you like
2 tablespoons flour
Salt and freshly ground pepper
Sauce:
1/4 c. very finely chopped shallots or onion
1 tablespoon butter
2 – 3 teaspoons crushed peppercorns, black, green, or red, or a mixture
1 c. chicken or beef broth
1/4 – 1/3 c. red or white wine, or dry Marsala wine
2 – 3 thyme sprigs
Salt and freshly ground pepper, to taste
1/2 teaspoon Dijon mustard, optional
1/4 c. heavy cream, or light cream and add more thickener
To thicken gravy (add only as much as needed):
1 tablespoon water
2 tablespoons cornstarch
How to make Pork Chops with Peppercorn Sauce
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In an oven-proof or cast-iron skillet, add olive oil and butter. Heat over medium-high heat.
Step 3: pat the pork chops dry and sprinkle with salt and pepper. On a plate with flour, lightly dredge all sides of the pork chops.
Step 4: Once the oil is hot and the butter has melted, add the chops to the skillet and sear until both sides are lightly golden. In the preheated oven, transfer the skillet and bake the chops for about 10 to 12 minutes or until the internal temperature of the meat reached 135 degrees F.
Step 5: Place the skillet on the stovetop over medium-high heat to quickly brown the chops. When done, transfer the chops to a plate and let the chops rest.
Step 6: Add 1 tbsp butter to the hot skillet along with the onions and peppercorns. Stir and cook for about 1 minute until the onions are golden. Pour in the wine and cook while stirring for a minute more or until the wine is mostly evaporated. Now, pour in the broth and add in the Dijon mustard and thyme sprigs. Then, adjust the heat to medium. Simmer the sauce for a couple of minutes before adding in the cream. To taste, season with salt and pepper.
Step 7: In a small bowl, whisk the cornstarch and water until smooth. Add this to the gravy a little at a time, stirring until you have reached your preferred consistency.
Step 8: Over the pork chops, spoon the hot sauce, and garnish with some freshly ground pepper. Enjoy!
Nutrition Facts:
Calories: 578kcal, Carbohydrates: 16g, Protein: 51g, Fat: 41g, Saturated Fat: 19g, Cholesterol: 234mg, Sodium: 717mg, Potassium: 962mg, Vitamin A: 950IU, Vitamin C: 10.6mg, Calcium: 73mg, Iron: 2.4mg
Ingredients
- 1 1/2 tablespoons butter
- 1 tablespoon olive oil
- 2 1” thick bone-in centre-cut pork chops, brined if you like
- 2 tablespoons flour
- Salt and freshly ground pepper
- Sauce:
- 1/4 c. very finely chopped shallots or onion
- 1 tablespoon butter
- 2 - 3 teaspoons crushed peppercorns, black, green, or red, or a mixture
- 1 c. chicken or beef broth
- 1/4 - 1/3 c. red or white wine, or dry Marsala wine
- 2 - 3 thyme sprigs
- Salt and freshly ground pepper, to taste
- 1/2 teaspoon Dijon mustard, optional
- 1/4 c. heavy cream, or light cream and add more thickener
- To thicken gravy (add only as much as needed):
- 1 tablespoon water
- 2 tablespoons cornstarch
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In an oven-proof or cast-iron skillet, add olive oil and butter. Heat over medium-high heat.
Step 3: pat the pork chops dry and sprinkle with salt and pepper. On a plate with flour, lightly dredge all sides of the pork chops.
Step 4: Once the oil is hot and the butter has melted, add the chops to the skillet and sear until both sides are lightly golden. In the preheated oven, transfer the skillet and bake the chops for about 10 to 12 minutes or until the internal temperature of the meat reached 135 degrees F.
Step 5: Place the skillet on the stovetop over medium-high heat to quickly brown the chops. When done, transfer the chops to a plate and let the chops rest.
Step 6: Add 1 tbsp butter to the hot skillet along with the onions and peppercorns. Stir and cook for about 1 minute until the onions are golden. Pour in the wine and cook while stirring for a minute more or until the wine is mostly evaporated. Now, pour in the broth and add in the Dijon mustard and thyme sprigs. Then, adjust the heat to medium. Simmer the sauce for a couple of minutes before adding in the cream. To taste, season with salt and pepper.
Step 7: In a small bowl, whisk the cornstarch and water until smooth. Add this to the gravy a little at a time, stirring until you have reached your preferred consistency.
Step 8: Over the pork chops, spoon the hot sauce, and garnish with some freshly ground pepper. Enjoy!
