Pork Chops With Pink Peppercorns And Cucumber Salad

1. 1

   Coat pork chops with 2 tbsp olive oil. Season. Coat in crushed peppercorns then set aside for 20 mins.

2. 2

   Meanwhile, for the cucumber salad, combine cucumbers and fennel in a colander over a bowl. Season with salt. Toss well then set aside for 20 mins to drain. Transfer to a bowl and toss with vinegar and remaining oil. Season and add parsley.

3. 3

   Heat a frying pan over medium-high heat. Saute pork for 3-4 mins per side, or until golden brown. Set aside in a warm place to rest, covered with foil. Add wine to pan and cook over high heat until reduced by 1/2, stirring constantly. Add stock and whole peppercorns. Cook for 2-3 mins, stirring constantly, until sauce has thickened slightly.

4. 4

   Distribute pork chops between serving plates and drizzle with sauce. Serve with cucumber salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.