← Back to Search Results
pan-frying
Pork Chops with Green Peppercorn Sauce

Photo by:
Comments: 0
 

Recipe

These soft, mild peppercorns add a gentle spice to the creamy sauce. Good with hashed brown potatoes and freshly steamed green vegetables.

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 15 Mins

Ingredients

  • 4 center cut pork loin chops
  • Salt and freshly ground black pepper
  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 1 large shallot, finely chopped
  • ¼ cup dry sherry
  • 2/3 cup chicken stock
  • 1 1/2 tbsp green peppercorns in brine, rinsed, drained, and lightly crushed
  • ¼ cup créme fraîche or heavy cream

Directions

1. Trim the chops of excess fat and season with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat. Add the pork chops and cook for 6–8 minutes on each side, depending on thickness, until golden brown and the juices run clear. Transfer to a warm plate and cover with foil.

2. To make the sauce, melt the butter in the pan. Add the shallot and cook, stirring often, for about 2 minutes, or until tender. Add the sherry, and cook for 1 minute, stirring up the browned bits in the pan. Add the stock and peppercorns and cook about 2 minutes, or until slightly reduced.

3. Stir in the creme fraiche. Spoon the sauce over the chops and serve immediately.

Notes

The sauce can be made up to 2 days in advance, cooled, covered, and refrigerated.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

387kcal (19%)
21mg (2%)
1mg (1%)
113mcg RAE (4%)
473mg
25mg
22g
1g
0g
4g
97mg (32%)
399mg (17%)
12g (62%)
29g (45%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
good-to-the-grain Good to the Grain
by Kim Boyce
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
raos-cookbook Rao's Cookbook
by Frank Pellegrino
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
food-to-live-by Food to Live By
by Myra Goodman
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?