Peppercorn Sauce Pork Chops
If you’re looking to elevate your weeknight dinner, Peppercorn Sauce Pork Chops are an outstanding choice. This dish features juicy pork chops smothered in a creamy, peppery sauce that’s packed with flavor. The peppercorn crust adds a pleasant bite while the luscious sauce balances richness and spice perfectly. Best of all, it’s simple to make with just a handful of ingredients.
Why You’ll Love It
This recipe combines tender pork chops with a decadent peppercorn sauce that’s creamy yet light. It’s quick enough for any weeknight but special enough to impress guests. Using crushed peppercorns rather than ground creates texture and bursts of pepper flavor in every bite. The sauce comes together fast, making it ideal even for busy cooks.
Ingredients
- 4 bone-in pork chops (about 1-inch thick; substitute boneless if preferred)
- 2 tablespoons olive oil (can use avocado oil)
- 1 tablespoon unsalted butter (for richness; plant-based butter works for dairy-free)
- 1/2 cup crushed black peppercorns (fresh cracked or store-bought)
- 1/2 cup beef broth or stock (chicken broth is a light alternative)
- 1/2 cup heavy cream (coconut cream for dairy-free)
- 1 teaspoon Dijon mustard (adds sharpness; omit for allergy)
- Salt to taste
Step-by-Step Instructions
- Pat pork chops dry and season both sides with salt.
- Heat olive oil over medium-high heat in a large skillet.
- Add pork chops and sear until golden, about 4-5 minutes per side, until internal temperature reaches 145°F.
- Remove pork chops from pan and tent with foil to rest.
- Reduce heat to medium. Add butter and crushed peppercorns to skillet; stir for 1 minute to release aromas.
- Pour in beef broth and allow sauce to reduce by half, scraping up any browned bits.
- Stir in heavy cream and Dijon mustard; simmer until sauce thickens to a creamy consistency.
- Return pork chops to pan to coat with sauce and warm through.
- Serve pork chops topped with peppercorn sauce immediately.
Looking for more delicious mains? Try our Easy Weeknight Dinners or explore hearty Slow Cooker Recipes for hands-off meals. For expert sauce techniques, check Food Network’s guide.
Expert Tips
For perfectly cooked pork chops, use a meat thermometer to ensure they reach 145°F without drying out. If your sauce is too thin, simmer longer to thicken or add a small pinch of cornstarch dissolved in water. To avoid overpeppering, start with half the pepper and add more to taste.
Make sauce ahead by preparing it while chops rest, then reheat gently before serving. To scale the recipe, just multiply ingredients for any number of servings.
Storage
Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens too much. For longer storage, freeze pork chops and sauce separately in freezer-safe containers up to 2 months.
Variations
- Dairy-Free: Substitute heavy cream with coconut cream and use dairy-free butter alternatives.
- Gluten-Free: Ensure beef broth is gluten-free; most are naturally gluten-free.
- Refined Sugar Free: This recipe is naturally free of added sugars.
- Vegan: Try seared tofu or seitan with a cashew cream peppercorn sauce as a plant-based swap.
FAQ
- What makes the Peppercorn Sauce Pork Chops so flavorful?
- The combination of freshly crushed peppercorns toasted in butter and simmered in a creamy sauce brightened with Dijon mustard creates a bold, balanced flavor.
- Can I use boneless pork chops for this recipe?
- Yes, boneless pork chops work well and cook slightly faster. Just adjust cooking time accordingly.
- How do I thicken the peppercorn sauce if it’s too runny?
- Simmer the sauce longer on medium heat to reduce liquid. Alternatively, add a slurry of cornstarch and water and stir until thickened.
- Can I prepare Peppercorn Sauce Pork Chops in advance?
- You can make the sauce ahead and reheat it before serving, but pork chops are best freshly cooked for optimum texture.
Call to Action
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