Pork Chops au Poivre
Classic pork chops crusted with cracked black peppercorns and served with a rich cream and sherry pan sauce. This elegant French-inspired dish transforms simple pork chops into a restaurant-quality meal.
Ingredients
- •1 tablespoon black peppercorns
- •4 piece rib pork chops
- •1 teaspoon salt
- •2 tablespoons vegetable oil
- •¼ cup medium-dry or cream Sherry
- •⅓ cup heavy cream
Cooking Instructions
- 1.
Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
5 min
- 2.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)
12 min
- 3.
Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.
3 min
