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Pork au Poivre with Mustard Sauce Recipe

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This recipe for Pork au Poivre with Mustard Sauce is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp whole black peppercorns
1 tsp whole pink peppercorns
1 tsp whole white peppercorns
4 boneless pork loin chops
2 tbsp olive oil
2/3 cup whipping cream
3 tbsp dry white wine
2 tbsp Dijon mustard
2 tbsp fresh sage (can use 1 tsp powdered)
Directions:
Directions:
1. Coarsely crack peppercorns and mix together. Generously coat one side of each pork chop with the peppercorns; press in with your fingers.
2. In a 12 inch skillet heat olive oil then cook meat, peppered side down over medium-high heat for 6 minutes. Turn meat and cook for about 6 minutes more or until done and juices run clear. Transfer meat to serving platter; keep warm. Scrape any burnt peppercorns from skillet and discard.
3. For sauce, add cream, wine, mustard and sage to skillet. Bring to a boil; reduce heat. Simmer, uncovered for about 2 minutes or until reduced by half.

To serve: make a small pile of mashed potatoes on plate. Lean a pork chop onto potatoes and cover both with sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes total
Personal Notes:
Personal Notes:
This is a great company dish. Easy, fast and delicious (if you like pepper). Impressive without the work.

 

 

 

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