Thursday, April 21, 2011
Pork Chops with Peppercorn Sauce
1 T. olive oil
1 T. coarsely cracked black peppercorns
1 t. salt
1 T. butter
2 shallots, minced
1 garlic clove, minced
2 T. green peppercorns
3 T. white wine
1/4 c. heavy cream
1/4 c. lowfat milk
1/2 c. beef stock (reduced from 1 cup)
1. Preheat the oven to 250 degrees. Rub the pork chops with 1 t. olive oil and set aside for 10 minutes.
2. On a plate spread out the coarsely chopped black peppercorns. Push the pork chops into the peppercorns, coating both sides lightly. Sprinkle the pork chops with salt.
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