2bone-in centre cut pork chops, one-inch thick and brined if you like *See Notes
1 1/2Tablespoonsbutter
1Tablespoonolive oil
Salt and freshly ground pepper
2Tablespoonsflour
Sauce:
1Tablespoonbutter
1/4cupshallots or onion, very finely chopped
2 - 3teaspoonscrushed peppercorns, from whole black peppercorns
1/4 - 1/3cupred or white wine, or dry Marsala wine
1cupchicken or beef broth
1/2teaspoonDijon mustard
2 - 3thyme sprigs, or about 1/4 teaspoon dried thyme leaves
1/4cupheavy cream, or lighter cream and add more thickener (can omit for dairy-free)
Salt and freshly ground pepper, to taste
To thicken gravy (add only as much as needed):
2Tablespoonscornstarch
1Tablespooncold water
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Instructions
Preheat oven to 400F. (not fan assisted)
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.
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.
In the hot skillet, melt the 1 Tbsp butter, then add the onions and peppercorns. Cook, stirring, until onions are golden, about 1 minute. Add wine and cook, stirring until mostly evaporated, about 1 minute. Add broth, Dijon mustard and thyme sprigs. Reduce to medium heat and allow sauce to simmer/reduce for a few minutes. Add cream and stir in. Taste sauce and add salt, as needed.
To thicken gravy, make a cornstarch slurry by combining the cornstarch and water in a small bowl and whisk until smooth. Add a bit at a time to your hot gravy, stirring, until desired thickness is achieved.
Spoon hot sauce over pork chops. Finish with a generous grind of freshly ground black pepper.
Notes
Brining pork chops is a great way to improve the finished texture of your chops. See the instructions above this Recipe Card. Recipe timing does not include the time for brining.You can use any pork chop, bone-in or boneless, with this delicious peppercorn sauce!You can use whole black peppercorns, or green peppercorns, red peppercorns or a mixture, if you like. Crush with a mortar and pestle or place in a zipper plastic bag and smash with a rolling pin.White wine works well with chicken broth, while red wine is best paired with beef broth, but you can mix and match, as you like.Cream is optional and can be omitted for a dairy-free peppercorn sauce. For a little extra flavour, a bit of alcohol to flavour the sauce, such as brandy or cognac would not be out of place.The peppercorn sauce recipe is also great with any cut of pork or steak!Be sure to read the notes above this Recipe Card, for more tips on making this recipe!