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Pork Chops au Poivre
This delicious sauce of cracked black pepper, whipping cream and brandy pairs perfectly with tender bone-in pork chops.
YIELDS
2
Ingredients
- 2 (1 1/2 inch thick) bone-in pork chops
- 2 to 3 teaspoons olive oil
- Kosher salt and ground black pepper, to season steak
- 3 tablespoons butter, divided
- 2 sprigs rosemary
- 3 garlic cloves, divided
- 1 shallot, finely diced
- 2 teaspoons coarsely cracked black pepper
- 1/4 cup brandy
- 1/2 cup 35% whipping cream
Directions
- Remove the pork chops from the fridge about 30 minutes before you’re ready to cook.
- Place a cast iron skillet over medium-high heat. Using a few pieces of paper towel, dry off the pork chops. Drizzle with the oil, ensuring the pork chops are well coated and season with salt and pepper. Add the pork chops into the pan and sear until golden brown on both sides, about two to three minutes per side.
- Turn the heat down to medium and add one tablespoon of butter, the rosemary, and two whole cloves of garlic. Continue cooking the pork chops, flipping frequently, for five to seven minutes or until cooked to your liking. Remove the pork chops from the pan, tent with aluminum foil, and set aside to rest while you prepare the sauce.
- Remove the rosemary and whole cloves of garlic from the pan. Turn the heat down to low/medium-low and add the remaining two tablespoons of butter, the shallot, and coarsely cracked black pepper. Season with salt and cook for two to three minutes or until the shallot is soft. Thinly slice the remaining clove of garlic and add to the pan. Cook for one minute, then remove the pan from the heat. Gradually add the brandy, being careful of flare-ups. Return the pan to the heat and cook for one minute to allow the brandy to almost entirely evaporate. Stir in the cream and simmer for one minute or until slightly thickened. Season to taste with salt.
- Plate the pork chops and spoon over the peppery cream sauce. Enjoy!
