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!
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.
Oh I also have a small request of advice from my lovely food blogger friends. When I make baked good I generally wait until the morning to take pictures because the light is better and they seem to turn out half way decent. Although, I seem to have issues with taking pictures of “real” food because it gets made at night and then eaten. Therefor I cannot wait for better light to get a great shot. I have a nice camera, Canon XSi with stock lens, but can’t seem to get great late night food shots. Without going out and buying a light box is there anything I can do to make my shots look better?
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!
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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
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 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.