Pork Chops with Peppercorn Sauce
Golden, pan-seared pork chops are finished in an onion-rich brandy cream sauce with whole black peppercorns. Everything cooks in one skillet in 40 minutes.
Ingredients
- 4 boneless pork chops
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon salt divided
- ½ teaspoon ground black pepper
- 2 medium onions finely chopped
- 1½ teaspoons whole black peppercorns
- 50 ml brandy
- 1 chicken bouillon cube or ⅔ cup / 150 ml chicken broth
- 150 ml water
- 50 ml heavy cream
Instructions
- Heat 2 tablespoons extra virgin olive oil in a skillet wide enough to hold the pork chops in one layer. Season 4 boneless pork chops with ½ teaspoon salt and ½ teaspoon ground black pepper. Cook over medium-high heat for 5–6 minutes per side, until golden, and the thickest part reaches 63 °C. Transfer to a plate while preparing the sauce.
- 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 teaspoon salt and 1½ teaspoons whole black peppercorns, then cook for 1 minute.
- Pour in 50 ml brandy and simmer for 2–3 minutes, scraping up the browned bits. Add 1 chicken bouillon cube dissolved in 150 ml water, or use ⅔ cup / 150 ml prepared chicken broth. 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 sauce. Coat the chops and cook for 2 minutes before serving.
Notes
Prioritize temperature: Pork-chop thickness varies, so treat the cooking time as a guide and use 145°F (63°C) as the reliable endpoint.
Leave enough pan space: Keep the chops in one layer or cook them in batches so they sear instead of steaming.
Reduce the brandy: Let the liquid reduce until its strongest raw alcohol aroma softens, preventing a harsh-tasting sauce.
Keep the heat gentle: Avoid rapidly boiling the cream because gentle heat keeps the sauce smooth and limits further cooking of the pork.
Nutrition
Calories: 371kcal | Carbohydrates: 7g | Protein: 30g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 747mg | Potassium: 621mg | Fiber: 1g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
