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.
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.