Pork Au Poivre
Indulge in the rich, French-inspired flavors of Pork Au Poivre, a sophisticated yet approachable dish that transforms simple pork chops into a culinary masterpiece. This recipe features succulent, pan-seared pork chops encrusted with coarsely crushed black peppercorns for a bold burst of flavor, perfectly complemented by a luscious cream sauce infused with the delicate sweetness of shallots and the depth of cognac or brandy. With just 40 minutes from start to finish, this one-pan recipe combines ease and elegance, making it ideal for both weeknight dinners and special occasions. Serve this creamy, peppery delight with buttery mashed potatoes or a crisp green salad for a restaurant-quality meal at home that’s sure to impress. Keywords: pork au poivre recipe, creamy cognac sauce, one-pan pork chops, pepper-crusted pork, French-inspired dinner.
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Ingredients
- 4 pieces Pork chops (bone-in or boneless, about 1-inch thick)
- 2 tablespoons Black peppercorns, coarsely crushed
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons Shallots, finely minced
- 1 cup Cognac or brandy
- 1 cup Heavy cream
- 0.5 cup Chicken stock
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Directions
Step 1
Take the pork chops out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Season both sides of the pork chops with salt and press the coarsely crushed black peppercorns onto the surface, ensuring even coverage.
Step 2
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of the unsalted butter. Once the butter has melted and is foamy, sear the pork chops for 3-4 minutes on each side until they develop a deep golden-brown crust. If the pork chops are thick, it may take an additional 2-3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep warm.
Step 3
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the shallots and sauté for 1-2 minutes, or until softened and fragrant.
Step 4
Carefully add the cognac or brandy to the skillet. (Note: It may flame up for a few seconds, so stand back and use caution.) Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the alcohol to cook off for about 2 minutes.
Step 5
Stir in the chicken stock and let it simmer for 2-3 minutes to reduce slightly. Then add the heavy cream, whisking until the sauce is smooth and well combined. Let the sauce simmer for another 3-4 minutes, or until it thickens enough to coat the back of a spoon.
Step 6
Taste the sauce and adjust seasoning if needed. Return the pork chops to the skillet, spooning the sauce over the top. Cook for 2-3 more minutes to warm the pork chops through.
Step 7
Serve the pork chops hot, topped with the creamy sauce. Garnish with fresh thyme leaves if desired, and pair with mashed potatoes or a crisp green salad.
Nutrition Facts
| Serving size | (1411.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2811.8 |
| Total Fat 184.2g | 0% |
| Saturated Fat 88.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 612.6mg | 0% |
| Sodium 2794.4mg | 0% |
| Total Carbohydrate 13.1g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 1.1g | |
| Protein 108.6g | 0% |
| Vitamin D 28.0IU | 0% |
| Calcium 174.3mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1558.5mg | 0% |
Source of Calories