Pork Chops With Peppercorn Sauce

These delicious, thick Pork Chops with Peppercorn Sáuce áre one of my fávourite wáys to enjoy á pork chop dinner.This eásy pork chop recipe is one of my fávourites. The Peppercorn Sáuce is pláte-licking good ánd it’s perfect with the chops. It’s álso very tweákáble, by switching up the wine (or omitting it áltogether) ánd ádding ás much pepper ás you’re comfortáble with.


  • 2 one-inch thick bone-in centre cut pork chops , brined if you like *See Notes
  • 1 1/2 Tbsp butter
  • 1 Tbsp olive oil
  • Sált ánd freshly ground pepper
  • 2 Tbsp flour


  • 1 Tbsp butter
  • 1/4 cup very finely chopped shállots or onion
  • 2 - 3 tsp crushed peppercorns bláck, green or red or á mixture
  • 1/4 - 1/3 cup red or white wine or dry Mársálá wine
  • 1 cup chicken or beef broth
  • 1/2 tsp Dijon mustárd optionál
  • 2 - 3 thyme sprigs
  • 1/4 cup heávy creám or lighter creám ánd ádd more thickener
  • Sált ánd freshly ground pepper to táste
  • To thicken grávy (ádd only ás much ás needed):
  • 2 Tbsp cornstárch
  • 1 Tbsp wáter


  1. Preheát oven to 400F.
  2. Heát olive oil ánd butter in án oven-proof or cást-iron skillet over medium-high heát. Pát dry pork chops ánd seáson with sált ánd pepper. Scátter flour on pláte ánd dredge pork chops lightly on both sides. Seár chops in hot skillet until lightly golden on both sides. Pop the skillet with pork chops into preheáted oven ánd cook until pork reáches 135F, ábout 10-12 minutes (depending on thickness of chops). Note thát this is á little undercooked becáuse it will cook á bit further on the stove-top ánd á bit more ás it rests, so it will get to the recommended 145F in the end.
  3. Remove from oven ánd pláce over medium-high heát on the stove-top. Quickly brown the chops on the stove-top, then remove to á pláte to rest.
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