Dijon-Peppercorn Pork

1. 1

   Divide peppercorns evenly among pork chops, rubbing on both sides.

2. 2

   In greased skillet over high heat, cook 3 pork chops 4 minutes, turning once.

3. 3

   Reduce heat to medium.

4. 4

   Cover; cook 5 minutes more, or until thermometer inserted in meat, not touching bone, reads 150.

5. 5

   Transfer pork to platter.

6. 6

   Repeat with remaining pork chops.

7. 7

   In same skillet over high heat, bring brandy to a boil.

8. 8

   Cook 1 minute more, stirring up bits.

9. 9

   Add gravy mix, mustard and 1 cup water.

10. 10

    Return to a boil.

11. 11

    Cook 1 minute more, or until mixture thickens.

12. 12

    Serve pork with sauce mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.