Pork Chops with Green Peppercorn Sauce

Since the butcher counter has been rockin’ this week, we thought it appropriate to post a meat-based recipe for the weekend. This recipe shows how easy cooking can be when the butcher’s got your back and you’re working with a quality cut of meat.


4 pork loin chops
salt and freshly ground black pepper
1 tbsp vegetable oil
2 tbsp butter
1 large shallot, finely chopped
¼ cup dry sherry (we used La Cigarrera Manzanilla sherry)
2/3 cup chicken stock
1 1/2 tbsp green peppercorns in brine, rinsed, drained, and lightly crushed
¼ cup heavy cream


Season chops with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat. Add the chops and cook for 6–8 minutes on each side, depending on thickness, until golden brown and the juices run clear. Transfer to a warm plate and cover with foil. Melt the butter in the pan. Add the shallot and cook, stirring often, for about 2 minutes, or until tender. Add the sherry, and cook for 1 minute, stirring up the browned bits in the pan. Add the stock and peppercorns and cook about 2 minutes, or until slightly reduced. Stir in the heavy cream. Spoon the sauce over the chops and serve immediately or plate the chops and serve sauce on side.

Greene GrapePork Chops with Green Peppercorn Sauce