Pork Chops with Peppercorn Sauce

I have made this sauce with several wines. I do prefer the white wine as the red wine causes the sauce to become a purplish shade. They both taste fantastic however.

Pork Chops with Peppercorn Sauce


  • 2 one-inch thick bone-in centre cut pork chops , brined if you like *See Notes
  • 1 1/2 Tbsp butter
  • 1 Tbsp olive oil
  • Salt and freshly ground pepper
  • 2 Tbsp flour


  • 1 Tbsp butter
  • 1/4 cup very finely chopped shallots or onion
  • 2 - 3 tsp crushed peppercorns black, green or red or a mixture
  • 1/4 - 1/3 cup red or white wine or dry Marsala wine
  • 1 cup chicken or beef broth
  • 1/2 tsp Dijon mustard optional
  • 2 - 3 thyme sprigs
  • 1/4 cup heavy cream or lighter cream and add more thickener
  • Salt and freshly ground pepper to taste
  • To thicken gravy (add only as much as needed):
  • 2 Tbsp cornstarch
  • 1 Tbsp water


  1. Preheat oven to 400F.
  2. Heat olive oil and butter in an oven-proof or cast-iron skillet over medium-high heat. Pat dry pork chops and season with salt and pepper. Scatter flour on plate and dredge pork chops lightly on both sides. Sear chops in hot skillet until lightly golden on both sides. Pop the skillet with pork chops into preheated oven and cook until pork reaches 135F, about 10-12 minutes (depending on thickness of chops). Note that this is a little undercooked because it will cook a bit further on the stove-top and a bit more as it rests, so it will get to the recommended 145F in the end.
  3. get the full instructions @ seasonsandsuppers.ca

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