Pork Chops With Peppercorn Chops
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.
Servings: 4
Calories: 586kcal
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.
- 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.
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.
Nutrition
Serving: 1serving | Calories: 586kcal | Carbohydrates: 6g | Protein: 32g | Fat: 41g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 505mg | Potassium: 754mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1071IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg