This Pork Chops au Poivre with a deliciously creamy peppercorn and brandy sauce is guaranteed to be the star of the table.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- Two 1 1/2-inch-thick bone-in pork chops
- 2 to 3 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 sprigs rosemary
- 3 garlic cloves
- 1 shallot, finely diced
- 2 teaspoons black peppercorns, coarsely cracked (see Cook’s Note)
- 1/4 cup brandy
- 1/2 cup whipping cream (35% cream)
Instructions
- About 30 minutes before you’re ready to cook, remove the pork chops from the fridge.
- Place a cast-iron skillet over medium-high heat. Using a few pieces of paper towel, dry off the pork chops. Drizzle with the oil ensuring that the pork chops are well coated and season with salt and freshly ground black pepper. Add the pork chops into the pan and sear until golden brown on both sides, 2 to 3 minutes per side.
- Turn the heat down to medium and add in 1 tablespoon of the butter, the rosemary and 2 whole cloves of garlic. Continue cooking the pork chops, flipping frequently, for 5 to 7 minutes or until cooked through to your liking. Remove the pork chops from the pan, tent with aluminum foil, and set aside to rest while you prepare the sauce.
- Remove the rosemary and whole cloves of garlic from the pan. Turn the heat down to low/medium-low and add in the remaining 2 tablespoons of butter along with the shallot and coarse cracked black pepper. Season with salt and cook until the shallot is soft, 2 to 3 minutes. Thinly slice the remaining clove of garlic and add to the pan. Cook for 1 minute then remove the pan from the heat. Gradually add the brandy, being careful of flare ups. Return the pan to the heat and cook for 1 minute to allow the brandy to almost fully evaporate. Stir in the whipping cream and simmer until slightly thickened, 1 minute. Season to taste with salt.
- Plate the pork chops and spoon over the peppery cream sauce.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 824 |
| Total Fat | 60 g |
| Saturated Fat | 29 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 44 g |
| Cholesterol | 249 mg |
| Sodium | 829 mg |
Reviews
I LOVE Mary’s recipes. I have all her cookbooks and her recipes always have a lot of flavor. The sauce here was ridiculously good. I bought my porkchops from a meat market and boy, was it worth the trip. I would definitely recommend this dish. I served mine with Sunny Anderson’s sage potatoes… it was a great dinner.
Delicious! This was so easy to make. You would get this in a fine restaurant.
This was really good, and easy to follow. The peppercorn sauce was so tasty. Will definitely make this again and highly recommend it!
Simply wow!! I made the sauce with a pork tenderloin and the flavor was off the charts!!
Made this the other day and my husband and I loved it. Going to make this sauce for a chicken dish also.
This is elegant and delicious! Thank you for sharing. The sauce we modified with Thyme and Jack Daniels for brandy! Served with Fennel gratin. Leftovers were warmed and served with Brussel Sprout halves and mushrooms in the sauce. Delicious, quick and amazing!