Skip to Content

Pork Chops au Poivre

Sharing is caring!

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

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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!

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

  1. Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet.
  2. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
  3. 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.
  4. Transfer to a plate and wipe out the skillet.
  5. 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.)
  6. Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute.
  7. Add cream and any meat juices accumulated on the plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes.
  8. Season sauce with salt and serve over chops.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 433mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram using the hashtag #nutmegnanny

Double Chocolate Kahlua Cake « Nutmeg Nanny

Friday 1st of October 2010

[...] Double Chocolate Kahlua Cake Jump to Comments One Year Ago: Pork Chops au Poivre [...]

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.

Skip to Recipe