These Pork Chops with Pepper Sauce are boosted with flavour starting with the chops that have been seared in butter, instead of olive oil, with rosemary and garlic, fat charred and crusted to heavenly levels. Creamy and peppery sauce accentuated with the use of Worcestershire sauce for an Umami taste.
On top of that, these pork chops are served with Buttery Potatoes and cooked in a cast iron pan.
Pork Chops with Pepper Sauce
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Over high heat add the Worcestershire sauce along with the mustard. Reduce the heat, stir to combine and reduce to half while simmering. Then add the fresh cream, the crushed peppercorns along with 2-3 tablespoons of water and stir continuously for 2-3 minutes until it reaches the consistency of pouring cream, while avoiding rapid bubbling. Finally season with the salt and pepper.
Add the butter to the saucepan and let it melt and foam. Using a pair of metallic tongs carefully add the pork chops in the pan away from you, cooking them for about 4 minutes per side and then the sides of the pork chops. With the tongs flip the chops, add the garlic and rosemary sprigs.
Tilt the pan to baste the chops with the flavoured butter.
Place the chops in individual plates, pour over the sauce and serve next to Buttery Potatoes.
Here you can find more of my Pork Meat Recipes.
Pork Chops with Pepper Sauce
Servings: 3 People
Ingredients
- 3 Pork Chops , about 300 gr each
- 40 gr Unsalted Butter
- 3 teaspoons Black Peppercorns , coarsely crushed
- 150 ml Fresh Cream
- 2 sprigs fresh Rosemary
- 1 ½ tablespoons Dijon Mustard
- 4 tablespoons Worcestershire sauce
- 1 clove Garlic , smashed
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- 30 minutes prior to cooking take the pork chops out of the refrigerator. When they reach room temperature, pat them dry and season with the salt and pepper, both sides and edges of them.
- Place the peppercorns in a mortar and pestle until they are coarsely crushed. Set aside.
- Set a large heavy bottom non-stick saucepan over medium heat and let it heat up for 1 minute. Add the butter to the saucepan and let it melt and foam. Using a pair of metallic tongs carefully add the pork chops in the pan away from you, cooking them for about 4 minutes per side and then the sides of the pork chops. With the tongs flip the chops, add the garlic and rosemary sprigs and tilt the pan to baste the chops with the flavoured butter.
- Remove the chops from the pan to a plate stacked on top of each other and cover them with aluminium foil to keep warm.
- Throw away the butter, garlic and rosemary sprigs from the pan and over high heat add the Worcestershire sauce along with the mustard. Reduce the heat, stir to combine and reduce to half while simmering. Then add the fresh cream, the crushed peppercorns along with 2-3 tablespoons of water and stir continuously for 2-3 minutes until it reaches the consistency of pouring cream, while avoiding rapid bubbling. Finally season with the salt and pepper.
- Place the chops in individual plates, pour over the sauce and serve next to Buttery Potatoes.
Notes
The sauce can be made up to a day ahead, covered and kept in the fridge.
