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Looking for a fast, balanced supper for your family? Peppery pork chops can be sautéed; in minutes while the beans for the salad are on to boil. The microwave helps you make quick work of Ginger Baked Apples.
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Wine Suggestions: Beaujolais or Chardonnay
Pork Chops au Poivre
Gourmet | April 2007
Yield: Makes 4 servings
Active time: 20 min
Total time: 20 min
The sweetness of the Sherry used in this creamy pepper sauce (usually made with Cognac) makes it the perfect partner for pork chops.
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
Preparation
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.
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.)
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.
Photo by Romulo Yanes
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