Pork Chops with Peppercorn Sauce

Pork Chops with Peppercorn Sauce

Course: Main Course
Cuisine: American
Keyword: pork chop recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings
Energy: 578 kcal
Author: Jennifer

Beautiful thick bone-in pork chops, served with a flavourful 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. Remove from oven and place over medium-high heat on the stove-top. Quickly brown the chops on the stove-top, then remove to a plate to rest.
  4. To the hot skillet, add 1 Tbsp butter, onions and peppercorns and stir until onions are golden, about 1 minute. Add wine and cook, stirring until mostly evaporated, about 1 minute. Add broth and thyme sprigs. Reduce heat to medium and allow sauce to simmer/reduce for a few minutes. Add cream and then salt and pepper, to taste. To thicken gravy, combine cornstarch and water in a small bowl, stirring until smooth. Add a bit at a time to your hot gravy, stirring, until desired thickness is achieved.
  5. Spoon hot sauce over pork chops. Finish with a generous grind of freshly ground pepper.

Recipe Notes

Brining pork chops is a great way to improve the finished texture of your chops. See the Cook's Notes on this recipes blog post for complete instructions on how to brine pork chops!