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Pork Chops with Peppercorn Sauce

Pork chops with peppercorn sauce—pan-seared pork topped with a glossy peppercorn cream sauce speckled with cracked black peppercorns. The sauce reduces in the same skillet for deep, aromatic flavor and a lightly thickened, creamy finish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
  • 0.5 tsp salt to taste
  • 1 tsp coarsely cracked black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
Peppercorn cream sauce
  • 2 shallots finely diced
  • 2 clove garlic minced
  • 2 tbsp brandy or cognac
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 tsp coarsely cracked black peppercorns
  • 1 tsp Dijon mustard
  • 1 fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops generously with salt and coarsely cracked black pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat and sear the pork chops 4–5 minutes per side until golden; set them aside.
Build the peppercorn cream sauce
  1. Melt the butter in the same skillet and sauté the shallots for 2 minutes.
  2. Add the minced garlic and cook for 30 seconds, stirring until fragrant.
  3. Carefully add the brandy or cognac and cook for 1 minute until reduced.
  4. Pour in the beef broth and reduce by half, then stir in the heavy cream, cracked peppercorns, and Dijon mustard.
  5. Simmer for 4–5 minutes until the sauce thickens, then return the pork chops to the pan and simmer 3 minutes.
  6. Garnish with fresh thyme and serve with sauce spooned over.

Notes

For the best au poivre-style texture, keep the sauce at a gentle simmer once the cream is added so it stays glossy and doesn’t break. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the cream can separate. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce, though it may be slightly less thick.