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Pork Chops au Poivre

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Pork Chops au Poivre

Pork Chops au Poivre

amanda

Equipment

  • High-Speed Induction Cooktop (5-Element)

  • Digital Thermometer with Probe

  • Stainless Steel Skillet

  • Kitchen Scale

  • Pepper Mill or Grinder

  • Mixing Bowls

  • Cutting Board

  • Chef's Knife or Boning Knife

  • Paper Towels or Kitchen Towel

  • Food Processor (optional)

  • Oven-Safe Baking Dish or Dutch Oven

Ingredients

  • 1 tablespoon black peppercorns

  • 4 (1/2-inch-thick) rib pork chops (bone in)

  • 1 teaspoon salt

  • 2 tablespoons vegetable oil

  • 1/4 cup medium-dry or cream Sherry

  • 1/3 cup heavy cream

Instructions

1

Instruction 1

Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
2

Instruction 2

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)
3

Instruction 3

Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.
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