Pork Chops with Peppercorn Sauce
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Pork Chops with Peppercorn Sauce

Prep Time8 hrs
Cook Time35 mins
Total Time8 hrs 35 mins
Course: Main
Cuisine: American
Author: Adapted by Pam / Original by Seasons and Suppers

Equipment

Ingredients

Brine:

  • 2 cups boiling water
  • 1/4 cup kosher coarse sea salt
  • 2 tbsp brown sugar
  • 2 cups cold water

Pork Chops:

  • 2 1 inch thick bone-in pork chops
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp flour

Peppercorn Sauce:

  • 1 tbsp butter (if needed)
  • 1 shallot, finely diced
  • 2-3 tsp mixed peppercorns, crushed
  • 1 clove of garlic, minced
  • 1/4 cup dry white wine
  • 1 cup + 2 tbsp chicken broth, divided
  • 1/2 tsp Dijon mustard
  • 2-3 fresh thyme sprigs
  • 1/4 cup heavy cream
  • 2 tbsp corn starch Side Note: Mix very well with remaining 2 tablespoons of chicken broth until no lumps remain before adding to the simmering sauce
  • Sea salt and freshly cracked pepper, to taste

Instructions

Brine:

  • Make the brine by combining the hot water with the salt and brown sugar; mix until completely dissolved. Add the cold water and place into the refrigerator until it is cold. Add the pork chops to the COLD brine; cover and refrigerator for 6-8 hours.

Pork Chops:

  • Preheat the oven to 400 degrees.
  • Remove the chops from the brine and give them a brief rinse in cold water. Pat dry with paper towels until very dry.
  • Heat the olive oil and one tablespoon of butter in an OVEN PROOF cast iron skillet over medium-high heat.
  • Season both sides well with freshly cracked black pepper and a little bit of sea salt.
  • Dredge both sides of the seasoned pork chops in the flour then place into the HOT skillet.
  • Sear the chops until lightly golden brown on both sides, about 7 minutes then place the skillet into the preheated oven to cook for 12-15 minutes; or until they reach about 135 degrees (they will finish cooking in the sauce later); remove from the oven and place the chops on a plate covered loosely with a tin foil tent; set aside.

Peppercorn Sauce:

  • Heat the same skillet over medium-high heat; add a bit more butter if needed.
  • Add the shallots & peppercorns then cook, stirring often, for 2 minutes.
  • Add the garlic and cook, stirring constantly, for 30 seconds.
  • Add the wine and cook, stirring often, until mostly evaporated, about 2 minutes.
  • Add 1 cup of chicken broth and the thyme sprigs and bring to a simmer. Reduce the heat and simmer for 5 minutes.
  • Add the cream and mix well.
  • To thicken gravy, combine the reserved chicken broth with the corn starch; mix until thoroughly combined then add to the simmering sauce and stir well.
  • Taste and season with sea salt and freshly cracked pepper, if needed.
  • Nestle the chops & their juices back in the sauce until heated through.
  • Serve and enjoy!