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Pork Chops au Poivre Recipe

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This recipe for Pork Chops au Poivre is from The Young Family 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 T Cracked Black Pepper, or more to taste
4 (½-inch thick) Pork Chops
1 tsp Salt
2 T Oil
¼ c medium-dry Sherry
1/3 c Heavy Cream
Directions:
Directions:
Pat chops dry and sprinkle both sides evenly with salt and pepper, pressing to help them adhere.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining oil in the same manner, transferring to plate. Do not wipe out skillet after second batch.

Add sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.
Number Of Servings:
Number Of Servings:
4

 

 

 

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