Pork Chops with Sauce Poivrade Recipe

Name: Pork Chops with Sauce Poivrade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 pound pork riblets; 1/3 cup water; 4 cups veal stock or 2 cups canned beef broth and 2 cups canned low-salt chicken broth; 2 tablespoons red currant jelly; 1 tablespoon red wine vinegar; 2 teaspoons black peppercorns, crushed; 1 teaspoon cornstarch dissolved in 2 teaspoons water; 4 6-ounce pork loin chops (about 3/4 inch thick); Wine-braised Red Cabbage; Baked Apple Compote

Servings: persons

2 tablespoons vegetable oil
1 pound pork riblets
1/3 cup water
4 cups veal stock or 2 cups canned beef broth and 2 cups canned low-salt chicken broth
2 tablespoons red currant jelly
1 tablespoon red wine vinegar
2 teaspoons black peppercorns, crushed
1 teaspoon cornstarch dissolved in 2 teaspoons water
4 6-ounce pork loin chops (about 3/4 inch thick)
Wine-braised Red Cabbage
Baked Apple Compote

1
Heat 1 tablespoon oil in heavy large roasting pan over medium heat.
2
Add riblets; saute until brown, about 10 minutes.
3
Stir 1/3 cup water into roasting pan, scraping up any browned bits.
4
Simmer until liquid is almost evaporated, about 8 minutes.
5
Add 2 cups stock.
6
Simmer until liquid is reduced to 1/4 cup, about 12 minutes.
7
Add remaining 2 cups stock, jelly and vinegar.
8
Simmer until sauce is reduced to 1 cup, about 10 minutes.
9
Strain into heavy small saucepan; discard solids.
10
Add peppercorns.
11
Bring to simmer.
12
Stir in cornstarch mixture.
13
Simmer until sauce thickens, stirring occasionally, about 5 minutes.
14
Meanwhile, sprinkle pork chops with salt and pepper.
15
Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
16
Add pork chops to skillet; cook until brown and just cooked through, about 4 minutes per side.
17
Spoon sauce onto plates.
18
Top with pork chops.
19
Spoon cabbage and compote alongside pork chops and serve.

985

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 pound pork riblets, 1/3 cup water, 4 cups veal stock or 2 cups canned beef broth and 2 cups canned low-salt chicken broth, and more.

Yes, Pork Chops with Sauce Poivrade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops with Sauce Poivrade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions