Pork Chops Au Poivre
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet
2
Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere
3
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
4
Transfer to a plate and wipe out skillet
5
Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate
6
(Do not wipe out skillet after second batch
7
) Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute
8
Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes
9
Season sauce with salt and serve over chops
10
Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet
11
Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere
12
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
13
Transfer to a plate and wipe out skillet
14
Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate
15
(Do not wipe out skillet after second batch
16
) Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute
17
Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes
18
Season sauce with salt and serve over chops