Description
This Peppercorn Sauce Pork Chops recipe offers a succulent, pan-seared pork chop experience enhanced by a creamy, peppery brandy sauce. Perfectly seasoned with crushed peppercorns and finished with fresh parsley, this dish combines richness and a subtle kick, making it a standout dish for any dinner occasion.
Ingredients
Scale
Pork Chops
- 4 pork chops (about 1 inch thick)
- Salt & pepper, to taste
- 1-2 tablespoons peppercorns
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce
- 1 shallot, chopped finely
- 1/4 cup brandy
- 1/2 cup beef broth or stock
- 3/4 cup heavy (whipping) cream
- 1 teaspoon cornstarch
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Pork Chops: Take the pork chops out of the fridge 15-30 minutes prior to cooking to bring them to room temperature. Pat them dry thoroughly with paper towels and season both sides with salt and pepper to taste.
- Crush Peppercorns: Use a pestle and mortar or place the peppercorns in a ZipLoc bag and crush them with a rolling pin or meat mallet until they are broken into coarse pieces, not powdered. Larger pieces give a more pronounced pepper flavor.
- Sear the Pork Chops: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat until hot. Add the pork chops and cook each side for 3-5 minutes, depending on thickness, until golden brown. Remove the pork chops from the skillet and set them aside on a plate.
- Rest the Pan: Remove the skillet from heat for about a minute to cool slightly to prevent burning the shallots in the next step.
- Sauté Shallots: Add the remaining 2 tablespoons of butter and the chopped shallots to the skillet. Cook over medium heat for 4-5 minutes until the shallots are softened and lightly browned.
- Deglaze with Brandy: Pour in the brandy and let it bubble, reducing for 1-2 minutes to intensify the flavor and burn off the alcohol.
- Add Broth and Peppercorns: Stir in the beef broth and crushed peppercorns. Let the mixture simmer gently for 2-3 minutes to meld the flavors.
- Prepare Cornstarch Slurry: In a small bowl, mix 1 teaspoon cornstarch with 2 teaspoons cold water until smooth to serve as a thickening agent.
- Thicken Sauce: Stir in the heavy cream followed by the cornstarch slurry into the skillet. Mix well to combine.
- Finish Cooking Pork Chops: Return the pork chops and any juices collected on the plate back to the skillet. Simmer everything together for 3-5 minutes until the sauce thickens slightly and the pork chops reach an internal temperature of at least 145°F.
- Garnish and Serve: Sprinkle freshly chopped parsley on top. Adjust seasoning with salt as needed and serve immediately for a rich and flavorful meal.
Notes
- Allowing pork chops to come to room temperature ensures even cooking.
- Crushed peppercorns add a robust pepper flavor; adjust quantity based on preference for spiciness.
- Use a heavy skillet (such as cast iron) for best searing results.
- You can substitute brandy with cognac or whiskey if preferred.
- Ensure pork chops reach a safe internal temperature of 145°F for proper doneness.
