Who said that a creamy Peppercorn Sauce should be confined to a nice piece of Steak? Here, in the second part of my paean to all things Porky, let’s explore the Peppery possibilities on Pork Chops.
Pork Chops au Poivre: Serves Two for about $9
2 frenched pork chops ( about 1″ thick) seasoned with salt on both sides
2 tbsp black peppercorns, coarsely crushed with a rolling pin
1/2 cup cream sherry
2/3 cup heavy cream
Heat a heavy skillet with 2 tablespoons of oil, gently cook the chops until just cooked though and both sides are brown. Remove to a dish and keep warm. Add the peppercorns to the skillet with the sherry, bring to the boil and reduce to about half, scraping up any brown bits. Add the cream and any meat juices that have accumulated on the bottom of the dish, bring to the boil, stirring occasionally until slightly thickened, taste and adjust the seasoning. Serve the chops with the sauce spooned over.