Updated February 2021
From my Cuisine at Home magazine:
"Inspired by classic French cuisine, Pork au Poivre has a generous coating of cracked peppercorns that’s seared to create a crisp, flavorful crust. Although traditional steak au poivre is served with a simple (sometimes creamy) pan sauce, a smooth brandy sauce makes this pork feel like a luxury dinner."
Buy the nicest 1" inch thick center-cut pork chops you can find. I made this delicious Pork au Poivre with pasture-raised pork chops I purchased from a small local to me farm, Sunny Cedars Farm
"Inspired by classic French cuisine, Pork au Poivre has a generous coating of cracked peppercorns that’s seared to create a crisp, flavorful crust. Although traditional steak au poivre is served with a simple (sometimes creamy) pan sauce, a smooth brandy sauce makes this pork feel like a luxury dinner."
Buy the nicest 1" inch thick center-cut pork chops you can find. I made this delicious Pork au Poivre with pasture-raised pork chops I purchased from a small local to me farm, Sunny Cedars Farm
What do you need to make Pork au Poivre?
- Two 1-inch thick center-cut pork chops
- Chicken broth
- White wine vinegar
- Olive oil
- Brandy
- Fresh Thyme
- Peppercorn mélange*
- Butter
RECIPE
COAT:
2 boneless pork loin chops (6–8 oz. each), seasoned with salt
1/4 cup peppercorn mélange, crushed
HEAT:
2 Tbsp. olive oil
DEGLAZE:
1/3 cup brandy
ADD:
1/3 cup low-sodium chicken broth
1/2 tsp. white wine vinegar
1/2 tsp. chopped fresh thyme
3 Tbsp. unsalted butter, cubed
Method
2 boneless pork loin chops (6–8 oz. each), seasoned with salt
1/4 cup peppercorn mélange, crushed
HEAT:
2 Tbsp. olive oil
DEGLAZE:
1/3 cup brandy
ADD:
1/3 cup low-sodium chicken broth
1/2 tsp. white wine vinegar
1/2 tsp. chopped fresh thyme
3 Tbsp. unsalted butter, cubed
Method
Preheat oven to 375°. Coat both sides of pork chops with peppercorns. Heat oil in a sauté pan over medium-high until it shimmers.
Add pork chops and sauté until browned, about 2 minutes per side. Transfer pan to oven and roast pork until an instant-read thermometer inserted into the thickest part registers 145°, about 7–10 minutes.
Transfer pork chops to a plate; tent with foil.
Deglaze pan with brandy, scraping up any brown bits; cook over medium-high heat until liquid nearly evaporates, 2 minutes.
Add broth, vinegar, and thyme to pan and reduce, 4 minutes more. Off heat, whisk in butter, 1 cube at a time, adding more only when the butter melts.
Serve sauce over pork.
*PEPPERCORN MÉLANGE
A peppercorn mélange is a blend of black, white, green, and pink peppercorns. Black, white, and green peppercorns come from the same plant but are harvested at different points in their ripening stage, creating different flavor profiles. Pink peppercorns are not peppercorns, but sweet and pepper-like dried berries that work well in blends.
Serves: 2
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Add pork chops and sauté until browned, about 2 minutes per side. Transfer pan to oven and roast pork until an instant-read thermometer inserted into the thickest part registers 145°, about 7–10 minutes.
Transfer pork chops to a plate; tent with foil.
Deglaze pan with brandy, scraping up any brown bits; cook over medium-high heat until liquid nearly evaporates, 2 minutes.
Add broth, vinegar, and thyme to pan and reduce, 4 minutes more. Off heat, whisk in butter, 1 cube at a time, adding more only when the butter melts.
Serve sauce over pork.
*PEPPERCORN MÉLANGE
A peppercorn mélange is a blend of black, white, green, and pink peppercorns. Black, white, and green peppercorns come from the same plant but are harvested at different points in their ripening stage, creating different flavor profiles. Pink peppercorns are not peppercorns, but sweet and pepper-like dried berries that work well in blends.
Serves: 2
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.