Pork Chops with Peppercorn Sauce

   This recipe called for three different colors of peppercorns but I was only able to find two different colors.  The pork chops are pressed into the ground peppercorns to form a coating and then pan fried.  The sauce is rich and creamy with more peppercorns in it.  While I thought the pork chops were very good, I thought the peppercorns were a little much.  My husband loved the pork with the peppercorns.  He also thought the peppercorn crust and sauce would be awesome on a steak and can't wait to try it out.

Pork Chops with Peppercorn Sauce (adapted from The Williams-Sonoma Cookbook)

4 boneless pork chops (about 1 pound)
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.

3.  Heat the remaining 2 t. olive oil in a frying pan over medium high heat.  Add the pork chops and cook 3-4 minutes per side, or until lightly browned on each side.  Put in a baking dish and into the oven to keep warm.

4.  Melt the butter in the same frying pan and saute the shallots for 2 minutes.  Add in the garlic and heat an additional 30 seconds.   Add the green peppercorns and cook 2 more minutes. 

5.  Return the pork chops to the pan and add the wine, cream, milk, and beef stock.  Heat to a boil then remove from heat.  Spoon sauce over top of pork chops.

This post linked to:
Recipe Swap Thursday, Frugal Food Thursdays
Friday Potluck, What's Cookin' In the Kitchen?
Seasonal Sundays