Pork Chops with Green Peppercorn Sauce

1. 1

   Trim the chops of excess fat and season with salt and pepper.

2. 2

   Heat the oil in a large, heavy frying pan on medium heat.

3. 3

   Add the pork chops and cook for 68 minutes on each side, depending on thickness, until golden brown and the juices run clear.

4. 4

   Transfer to a warm plate and cover with foil.

5. 5

   To make the sauce, melt the butter in the pan.

6. 6

   Add the shallot and cook, stirring often, for about 2 minutes, or until tender.

7. 7

   Add the sherry, and cook for 1 minute, stirring up the browned bits in the pan.

8. 8

   Add the stock and peppercorns and cook about 2 minutes, or until slightly reduced.

9. 9

   Stir in the creme fraiche.

10. 10

    Spoon the sauce over the chops and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.