Pork Chops with Green Peppercorn Sauce
These soft, mild peppercorns add a gentle spice to the creamy sauce
Prep Time: prep 10 mins
Cooking Time: cook 15 mins
Serves: makes 4 servings
- 4 center-cut pork loin chops
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 2 tbsp butter
- 1 large shallot, finely chopped
- 1 / 4 cup dry sherry
- 2 / 3 cup chicken stock
- 1 1 / 2 tbsp green peppercorns in brine, rinsed, drained, and lightly crushed
- 1 / 4 cup crème fraîche or heavy cream
- Trim the chops of excess fat and season with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat. Add the pork chops and cook for 6-8 minutes on each side, depending on thickness, until golden brown and the juices run clear. Transfer to a warm plate and cover with foil.
- To make the sauce, melt the butter in the pan. Add the shallot and cook, stirring often, for about 2 minutes, or until tender. Add the sherry, and cook for 1 minute, stirring up the browned bits in the pan. Add the stock and peppercorns and cook about 2 minutes, or until slightly reduced.
- Stir in the crème fraîche. Spoon the sauce over the chops and serve immediately.
- prep 10 mins; cook 15 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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