Pork Chops with Green Peppercorn Sauce

These soft, mild peppercorns add a gentle spice to the creamy sauce.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Main Course

Ingredients

4 center-cut pork loin chops		1/4 cup dry sherry
salt and freshly ground black pepper		2/3 cup chicken stock
1 tbsp vegetable oil		1 1/2 tbsp green peppercorns in brine, rinsed, drained, and lightly crushed
2 tbsp butter		1/4 cup creme fraiche or heavy cream
1 large shallot, finely chopped

directions

Prep: 5 min Total: 15 min (Quick)

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1
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.
2
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.
3
Stir in the creme fraiche. Spoon the sauce over the chops and serve immediately.

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Pork Chops with Green Peppercorn Sauce

Ingredients

directions