These delicious, thick Pork Chops with Peppercorn Sauce are an incredible easy dinner perfect for any night of the week or a special occasion. A creamy peppercorn sauce that requires just a few ingredients drizzled over perfectly cooked pork chops.
Creamy Peppercorn Sauce
This dish is really about the creamy peppercorn sauce! It really is a very simple sauce to make with just a few ingredients, but it’s perfect for not only pork chops but steak as well. This recipe promises simplicity and delivers one incredibly tasty dinner.
There’s something so convenient about cooking pork chops and this peppercorn sauce really complements these juicy chops nicely. The best part about this recipe is that it only takes 35 minutes from start to finish, so there’s no waiting a long time for your dinner!
Ingredient Notes
- Pork Chops – You can use either bone in or boneless chops, but you’ll want a thick cut, about 1 inch in thickness.
- Oil and Butter – I love using a combination of butter and olive oil when cooking pork chops for optimum flavor.
- Alcohol – Cognac or brandy are amazing in this peppercorn sauce and the secret ingredient, in my opinion. It will add great flavor and aroma, however if you’re looking for an alcohol free sauce, you can just skip it and just use additional broth.
- Mustard – Dijon mustard to add just a bit of tanginess to the sauce.
- Broth – Beef broth or chicken broth is totally fine, aim for a low sodium broth.
- Heavy Cream – This is what makes the sauce super creamy. For a lighter calorie sauce, use half and half.
- Peppercorns – The star ingredient in this sauce. Look for black peppercorns and crush them up in a mortar and pestle or use a spice grinder.
How To Make Pork Chops with Peppercorn Sauce
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.
FAQ’s & Expert Tips
FAQ’s
Either one will work in this recipe just fine. The main thing to keep in mind is that the cooking will vary, which is why it’s a good idea to use the instant read thermometer to tell when the pork is cooked.
The standard for fully cooked and safe pork is now 145°F. I highly recommend getting yourself an instant read thermometer! You can use it with any type of meat, breads, oil, etc. It comes in handy almost every day for me. If you prefer your pork more than 145°F, that is totally okay. It’s your dinner after all!
Yes you can, however to me the cognac is the secret ingredient that really adds another depth of flavor to this peppercorn sauce. If you do skip it, you might need to replace with more beef broth.
Some Tips
- Pork chops cook quickly so make sure to not overcook them. To properly cook them, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time. Make sure the thermometer reads 145°F to ensure your chops are fully cooked and till nice and juicy. Cooking time can vary based on the thickness of the pork chops.
- Make sure you let your chops rest for about 10 minutes on the counter before cooking them so they come to room temp. This will ensure they cook evenly on the inside and the center reaches the perfect temperature.
- Use freshly crushed peppercorns for that great pepper flavor.
Leftovers
Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375 F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
Freeze
You can definitely freeze these pork chops with the peppercorn sauce to have them for longer. Keep in mind to let them cool down at room temperature before you add them to an airtight container or freezer bag then store them in your freezer for up to 3 months. When ready to eat, just thaw them out and add them to the microwave to heat up.
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Pork Chops With Peppercorn Chops
Equipment
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 pepper or to taste
Peppercorn Sauce
- 1 tablespoon butter unsalted
- ¼ cup shallots finely chopped
- ½ cup cognac or brandy
- 1 cup beef broth or chicken broth
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
- 1 tablespoon whole peppercorns coarsely crushed
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.Â
- 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.
Recipe Notes
- Pork chops cook quickly so make sure to not overcook them. To properly cook them, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time. Make sure the thermometer reads 145°F to ensure your chops are fully cooked and till nice and juicy. Cooking time can vary based on the thickness of the pork chops.
- Make sure you let your chops rest for about 10 minutes on the counter before cooking them so they come to room temp. This will ensure they cook evenly on the inside and the center reaches the perfect temperature.
- Use freshly crushed peppercorns for that great pepper flavor.
- Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375°F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
- You can definitely freeze these pork chops with the peppercorn sauce to have them for longer. Keep in mind to let them cool down at room temperature before you add them to an airtight container or freezer bag then store them in your freezer for up to 3 months. When ready to eat, just thaw them out and add them to the microwave to heat up.
This is one recipe that my wife loved as much as I ! It was quick and easy although I use the stove top/oven method to cook the chops. When the chops came out of the oven to rest, I finished the sauce then added the chops back into the sauce for a minute or two before serving.
The chops were done perfectly and the sauce was wonderful! There was a little bit of chop, mashed tator and sauce left over for lunch the next day!
Five Stars all day long! Thanks for the great recipe!
Thanks, Mike! So glad to hear you guys enjoyed this recipe. 🙂
Really like this recipe! ? Can you omit the cream? Thanks so much
If you’d like a less creamier version, yes you can omit the cream and just use beef broth and cognac.
Looks like a keep will try it soon have lots of loin chops frozen.