Description
A simple recipe for pork chops served with a rich peppercorn sauce.
Ingredients
Scale
- 4 boneless pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely minced
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon whole black peppercorns, crushed
- Salt and black pepper to taste
Instructions
- Season the pork chops on both sides with salt and black pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Sear the pork chops for 4 to 5 minutes per side until golden brown and cooked through (internal temperature reaches 145°F). Remove the chops from the skillet and set them aside, keeping them warm.
- Reduce the heat to medium. Add the minced shallot to the skillet and cook for 1 minute until softened.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Stir in the heavy cream, Dijon mustard, and crushed black peppercorns. Cook, stirring occasionally, until the sauce thickens slightly, about 3 to 4 minutes.
- Taste the sauce and adjust seasoning with salt and pepper if needed.
- Return the pork chops to the skillet and spoon the sauce over them. Serve immediately.
Notes
- For a stronger pepper flavor, use freshly cracked peppercorns.
- If you do not have beef broth, chicken broth works as a substitute.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 35
- Cholesterol: 100
Keywords: pork chops, peppercorn sauce, quick dinner, pan-fried pork, cream sauce