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Pork Chops with Peppercorn Sauce

Pork chops peppercorn sauce with a glossy peppercorn cream base—pan seared pork chops are finished in a reduced, aromatic sauce with visible cracked peppercorns throughout. French pork chops au poivre style, made quick on the stovetop for an elegant dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and seasoning
  • 4 bone-in pork chops About 1 inch thick.
  • 0.5 tsp salt To taste (generous seasoning).
  • 0.25 tsp coarsely cracked black pepper To taste, plus extra for sauce if desired.
Searing and aromatics
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 shallots Finely diced.
  • 2 garlic Minced.
Sauce
  • 2 tbsp brandy or cognac
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 tsp coarsely cracked black peppercorns
  • 1 tsp Dijon mustard
  • 1 fresh thyme For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork
  1. Season the pork chops generously with salt and coarsely cracked black pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear the pork chops for 4–5 minutes per side until golden; set aside.
Build the peppercorn sauce
  1. Melt the butter in the same pan, then sauté the shallots for 2 minutes.
  2. Add the garlic and cook for 30 seconds.
  3. Carefully add the brandy or cognac and cook for 1 minute until reduced.
  4. Pour in the beef broth and reduce by half, then stir in the heavy cream, coarsely cracked peppercorns, and Dijon mustard.
  5. Simmer the sauce for 4–5 minutes until thickened, return the pork chops to the pan, and simmer for 3 minutes.
  6. Garnish with fresh thyme and serve with the sauce spooned over the pork chops.

Notes

For the best peppercorn texture, use coarsely cracked peppercorns (not finely ground) so you get visible specks in the glossy sauce. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until warmed through, adding a splash of cream or broth if the sauce thickens too much. Freezing is not recommended because the cream sauce can split when thawed. For a lighter option, substitute half-and-half for the heavy cream, and simmer 1–2 minutes longer to reach a similar thickness.