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!
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
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
Source: Epicurious
Directions:
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.
That looks so elegant and delicious! I watched the same AB show you did about waffles!! I’ve been craving them (again!) all week and think I may break down tonight!
Love au poivre preparation and haven’t tried it on pork chops yet, what a great idea!
I can attest to the fact that this was quite tasty!
This looks delicious!! Love that creamy sauce! I’m sorry I have no tips for you. I’m struggling with the same issue, especially since it’s getting dark earlier now.
Oh the creams sauce looks delicious! I would love this and would also make extra sauce….
I love a good pepper steak, but haven’t tried it with pork chops. Great idea! I usually make my family eat early enough so the sun is still up for better pictures!
Looks so tasty. I always get hungry for pork chops in the fall. Yum!
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!).
Oh my! Yes. Now that is one great looking dinner.
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.
I am trying these. Great spin with the pork!
DIVINE!!!! Love this recipe!!