Peppercorn Pork Chops have simple ingredients that are brought together for the most outstanding flavor. The peppercorn gravy is easy to make and tastes wonderful with the chops and mashed potatoes.
Peppercorn sauce is also delicious with beef steak.
PEPPERCORN PORK CHOPS
This is an easy & quick weekday dish. The peppercorn gravy or sauce, whatever you want to call it, is a classic recipe. I feel like it a staple that everyone should know how to make. You can add it to steak or chicken. As well, you can add mushrooms to the sauce to slightly alter the flavor.
WHAT ARE PEPPERCORNS?
Peppercorns are berries that grow on Piper nigrum, a flowering vine. They’re cultivated for the fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe which is about 5 mm in diameter, dark red, and contains a stone that encloses a single pepper seed. This is a great article on peppercorns.
WHAT YOU’LL NEED TO MAKE THIS FANTASTIC RECIPE
- Bone-in pork chops. You can also make this with steak.
- Butter. Real butter, not margarine.
- Olive oil. Regular or extra virgin.
- Flour.
- Salt.
- Ground black pepper.
- Shallots. You can use onion, but delicate shallots are better in this dish in my opinion.
- Black peppercorns. I prefer whole black peppercorns, but you can use a blend. Don’t use Szechuan peppercorns.
- Beef broth. In traditional recipes, part of this is typically brandy or cognac.
- Dry mustard.
- Heavy cream. This adds so much flavor and creaminess. Don’t substitute half and half or milk.
- Cornstarch.
- Water.
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PEPPERCORN PORK CHOPS
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Save To Your Recipe BoxIngredients
- 2 1 and ½-inch thick bone-in pork chops
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- ¼ teaspoon Salt
- ¼ teaspoon ground black pepper
For the sauce
- 1 tablespoon butter
- ¼ cup shallots or onion, minced
- 2 teaspoons black peppercorns crushed
- 1 and ¼ cup beef broth
- ¼ teaspoon dry mustard
- ¼ cup heavy cream
- ⅛ teaspoon salt or to taste
To thicken
- 2 tablespoons cornstarch
- 1 tablespoon water
Instructions
- Heat olive oil and butter in a cast-iron skillet over medium-high heat.
- Pat the pork chops dry and season with salt and pepper.
- Add the flour to a plate and dredge pork chops lightly on both sides.
- Cook the chops in the hot skillet until lightly golden on both sides and cooked through usually 4 to 5 minutes but it depends on how thick the chops are. Remove chops to a plate to rest.
- Add 1 tablespoon of butter, shallots (or onions), and peppercorns to the hot skillet. Stir until the shallots are golden, usually for 1 to 2 minutes. Add the broth and mustard. Reduce heat to medium and allow the sauce to simmer and reduce for a few minutes. Add cream, salt, and pepper, to taste.
- Optional, but if you want the gravy thicker. Combine cornstarch and water in a small bowl, stirring until smooth. Stir in a little at a time until the gravy is the desired thickness.
Nutrition
Ann says
This looks delicious, however, the instructions for making the sauce seem to be missing.
Paula says
Yikes, a step disappeared!! I have corrected it. Thanks so much for letting me know!
Tam Glo says
Looks wonderful and comforting. Gingerbread humor was pretty good too !
Paula says
Thank you!! I was hoping it would make someone smile. 🙂