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Pork Chops au Poivre

These pork chops au Poivre are smothered in a homemade peppered sherry cream sauce and cooked until perfection. The best part is that it’s ready in 30 minutes!

Pork Chops au Poivre on a plate.

This post once again is for my brother Rob.  I’m hoping he finds this delicious 🙂

The thing I most liked about this recipe is that it was easy, delicious, and not overly time-consuming. 

I doubled the sauce portion of the recipe because I knew that I would like to pour more sauce on my pork than the directions called for. 

I paired this hearty recipe with homemade buttermilk mashed potatoes and baked green beans. Deliciously filling. 

Pork Chops au Poivre on a plate with mashed potatoes.

More pork recipes

These pork chops au poivre are smothered in a homemade peppered sherry cream sauce and cooked until perfection. The best part is that it's ready in 30 minutes!

Pork Chops au Poivre

Author: Brandy O’Neill – Nutmeg Nanny
These pork chops au Poivre are smothered in a homemade peppered sherry cream sauce and cooked until perfection. The best part is that it's ready in 30 minutes!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 tablespoons black peppercorns
  • 4 1/2-inch-thick bone-in rib pork chops
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1/4 cup medium-dry Sherry
  • 1/3 cup heavy cream

Instructions

  • 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 pork chops, turning over once, until browned and just cooked through, 4 to 6 minutes total.
  • Transfer to a plate and wipe out the skillet.
  • Cook remaining 2 chops in remaining tablespoon oil in the same manner, transferring to plate. (Do not wipe out the skillet after the 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 the plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes.
  • Season sauce with salt and serve over chops.

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 2g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 433mg | Sugar: 1g
Course Main Course
Keyword pork chop recipes, pork chops au poivre, pork recipes
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Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




April

Sunday 27th of September 2009

DIVINE!!!! Love this recipe!!

Donna

Sunday 27th of September 2009

I am trying these. Great spin with the pork!

Heavenly Housewife

Sunday 27th of September 2009

I totally hear you about the picture taking. Here in england we have a big problem with lighting, especially in the winter when weeks can go by and there is just now sun, just clouds. My best advice is to use a photo editing program. They have settings that let you lighten and brighten your pictures. I am not embarrassed to admit that i use it all the time.

peabody

Saturday 26th of September 2009

Oh my! Yes. Now that is one great looking dinner.

Faith

Friday 25th of September 2009

What a pretty meal! I would swap chicken instead of pork, but other than that I wouldn't change a thing...it looks fantastic! I wish I had good advice on picture taking...like another commenter said, I also make my meals early enough to catch natural light (otherwise my pics are terrible!).

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