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Pork Chops with Peppercorn Sauce

Pork chops with peppercorn sauce featuring pan-seared, golden pork chops finished in a glossy peppercorn cream sauce. Coarsely cracked peppercorns are stirred into the simmering sauce so you get speckled, aromatic bites in every forkful.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

bone-in pork chops
  • 4 bone-in pork chops 1 inch thick
salt
  • 1 salt to taste
black pepper
  • 1 black pepper coarsely cracked, to taste
olive oil
  • 2 tbsp olive oil
butter
  • 2 tbsp butter
shallots
  • 2 shallots finely diced
garlic
  • 2 cloves garlic minced
brandy or cognac
  • 2 tbsp brandy or cognac
beef broth
  • 1 cup beef broth
heavy cream
  • 1 cup heavy cream
black peppercorns
  • 2 tsp black peppercorns coarsely cracked
Dijon mustard
  • 1 tsp Dijon mustard
fresh thyme
  • 1 fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops generously with salt and coarsely cracked black pepper, making sure the coating is even across the surface. Set them aside while you heat the skillet.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the pork chops 4–5 minutes per side until golden, then transfer to a plate and set aside.
Make the peppercorn cream sauce
  1. Melt butter in the same pan over medium heat. Add the finely diced shallots and sauté for 2 minutes until softened.
  2. Add the minced garlic and cook for 30 seconds, stirring until fragrant. Keep the heat at medium so the garlic doesn’t brown.
  3. Carefully add the brandy or cognac and cook for 1 minute until reduced, scraping up any browned bits. The pan should look glossy and aromatic.
  4. Pour in the beef broth and reduce by half. You should see the liquid visibly shrink and thicken slightly before the next step.
  5. Stir in the heavy cream, coarsely cracked black peppercorns, and Dijon mustard. Bring the sauce to a gentle simmer and watch the peppercorns remain speckled throughout.
  6. Simmer 4–5 minutes until the sauce thickens, then return the pork chops to the pan. Simmer for 3 minutes so the chops warm through, then garnish with fresh thyme and serve.

Notes

Pro tip: use a hot skillet for the sear and don’t overcrowd—golden color creates the browned bits that flavor the sauce. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the cream can break and thin when thawed. For a lighter option, swap half the heavy cream for evaporated milk (or reduce total cream slightly) and simmer a little longer to thicken.