Go Back

Pork Chops with Peppercorn Sauce

Pork chops peppercorn sauce with a glossy, aromatic peppercorn cream finish—cracked black peppercorns are visible throughout. Pan-seared bone-in chops are returned to a reduced broth-and-cream sauce for a tender, restaurant-style French pork dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops (1 inch thick) Pat dry before seasoning for better browning.
  • 0.25 tsp salt To taste; season generously on both sides.
  • 0.25 tsp coarsely cracked black pepper To taste; use extra cracked pepper for speckled look.
  • 2 tbsp olive oil For searing.
  • 2 tbsp butter For building the sauce after searing.
Peppercorn cream sauce
  • 2 shallots, finely diced Sauté until softened and translucent.
  • 2 cloves garlic, minced Cook briefly to keep it fragrant.
  • 2 tbsp brandy or cognac Cook until slightly reduced.
  • 1 cup beef broth Reduce by half for body.
  • 1 cup heavy cream Stir in and simmer to thicken.
  • 2 tsp coarsely cracked black peppercorns Visible peppercorns throughout the sauce.
  • 1 tsp Dijon mustard Adds tang and helps balance richness.
  • fresh thyme for garnish Use leaves for a fresh finishing touch.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Season the pork chops generously with salt and coarsely cracked black pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat and sear pork chops for 4–5 minutes per side until golden, then set aside.
Build the peppercorn sauce
  1. Melt butter in the same pan, then sauté shallots for 2 minutes until softened.
  2. Add minced garlic and cook for 30 seconds, stirring just until fragrant.
  3. Carefully add brandy or cognac and cook for 1 minute until reduced.
  4. Pour in beef broth and reduce by half.
  5. Stir in heavy cream, coarsely cracked peppercorns, and Dijon mustard.
  6. Simmer for 4–5 minutes until the sauce thickens, then return pork chops and simmer for 3 minutes to warm through.
  7. Garnish with fresh thyme and serve immediately, with cracked pepper visible in the sauce.

Notes

Pro tip: Pat the pork chops dry and let them sit briefly after seasoning so they brown instead of steam. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate. For a lighter swap, use half-and-half instead of heavy cream (the sauce will be thinner—simmer a bit longer).