Creamy Peppercorn Pork Chops
These creamy peppercorn pork chops pair golden, pan-seared pork with a rich brandy sauce made with slowly cooked onions, whole peppercorns, chicken broth, and heavy cream. Everything cooks in one skillet for a comforting dinner with tender pork and plenty of savory sauce.
Ingredients
- 4 boneless pork chops
- 2 tablespoon extra virgin olive oil
- ¾ teaspoon salt divided
- ½ teaspoon ground black pepper
- 2 medium onions finely chopped
- ½ tablespoon whole black peppercorns
- 50 ml brandy
- 1 chicken bouillon cube ⅔ cup / 150 ml chicken broth
- 150 ml water
- 50 ml heavy cream
Instructions
- Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 4 boneless pork chops on both sides with ½ tsp salt and ½ tsp ground black pepper. Cook for 5–6 minutes per side until golden and cooked through, then transfer to a plate.
- Reduce the heat to medium and add 2 medium onions, finely chopped, to the same skillet. Cook for 5–6 minutes, stirring occasionally, until soft and golden. Stir in the remaining ¼ tsp salt and ½ tbsp whole black peppercorns, then cook for 1 minute.
- Pour in 50 ml brandy and simmer for 2–3 minutes, scraping the browned bits from the bottom of the skillet. Add 1 chicken bouillon cube mixed with 150 ml water—or ⅔ cup (150 ml) chicken broth—and simmer for 5 minutes until slightly reduced.
- Stir in 50 ml heavy cream and simmer gently for 2–3 minutes until the peppercorn sauce begins to thicken. Return the pork chops and their juices to the skillet, coat them with the sauce, and cook for 2 minutes before serving.
Notes
Give the Chops Enough Room: I use a wide skillet so the pork chops sear properly instead of steaming. Cook them in batches if your skillet is too small.
Take Time with the Onions: Let the onions soften and turn golden before adding the brandy. This gives the peppercorn sauce a sweeter, deeper flavor.
Reduce the Brandy Properly: Simmer the brandy for the full 2–3 minutes so its sharp alcohol flavor cooks away without losing its warmth.
Keep the Sauce Gentle: Once I add the heavy cream, I lower the heat and avoid a rapid boil. This keeps the sauce smooth and prevents the pork from overcooking.
Nutrition
Calories: 370kcal | Carbohydrates: 7g | Protein: 30g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 747mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
