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.