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Pork Chops with Peppercorn Sauce

Pork chops peppercorn sauce—pan-seared pork finished with a glossy, creamy peppercorn cream sauce. Black peppercorns stay visibly cracked throughout, creating an aromatic speckled finish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
Seasoning
  • salt and coarsely cracked black pepper to taste
Searing and aromatics
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 shallots finely diced
  • 2 cloves garlic minced
Sauce base
  • 2 tbsp brandy or cognac
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 tsp coarsely cracked black peppercorns
  • 1 tsp Dijon mustard
  • fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork
  1. Season the bone-in pork chops generously with salt and coarsely cracked black pepper. Make sure both sides are well coated for full pepper flavor.
  2. Heat olive oil in a cast iron skillet over medium-high heat and sear the pork chops for 4–5 minutes per side until golden. Transfer to a plate and keep warm while you make the sauce.
Build the peppercorn cream sauce
  1. Melt butter in the same pan, then sauté the shallots for 2 minutes. Stir until softened and lightly fragrant.
  2. Add the minced garlic and cook for 30 seconds. Keep it moving so the garlic doesn’t brown.
  3. Carefully add the brandy or cognac and cook for 1 minute until reduced. Scrape up any browned bits from the pan.
  4. Pour in the beef broth and reduce by half. Simmer until the volume is noticeably smaller.
  5. Stir in the heavy cream, coarsely cracked black peppercorns, and Dijon mustard. Mix until smooth and evenly speckled.
  6. Simmer for 4–5 minutes until the sauce thickens. Return the pork chops to the pan and simmer for 3 minutes to warm through and coat.
Finish and serve
  1. Garnish the pork chops with fresh thyme. Spoon the glossy peppercorn sauce over the top before serving.

Notes

Pro tip: use a hot pan and avoid moving the chops during searing so they develop deep color for au poivre-style flavor. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet with a splash of broth. Freezing is not recommended because the cream sauce can separate when thawed. For a dairy-light option, swap heavy cream for half-and-half, simmering 2–3 minutes longer to thicken.