Lucy M. You’re probably wondering if there’s a way to make weeknight pork chops actually exciting. Here’s the thing: a simple peppercorn crust transforms those lean, often-bland chops into something genuinely impressive. The sharp bite of cracked pepper gets balanced by a creamy sauce that somehow makes the whole dish work. But nailing the technique? That’s where things get interesting.
Why You’ll Love this Pork Chops with Mixed Peppercorns
You’re about to discover why a simple peppercorn crust transforms an ordinary weeknight dinner into something that’ll make you wonder why you haven’t been cooking this way all along. The mixed peppercorns deliver a sharp, complex bite that elevates lean pork chops from bland to bold.
I’m drawn to how the buttery wine and cream sauce mellows that heat, creating this perfect balance between spicy and smooth. Those three ingredients work together like they were meant for each other. The heavy cream coats your palate with richness while the chicken stock adds depth.
You’ll appreciate how forgiving this dish is too—even if you’re not a seasoning expert, the peppercorn crust does most of the flavor work for you.
These peppercorn-crusted chops pack serious punch, but Mary Berry’s Red Lentil Curry offers warmth and spice in a completely different way. The aromatic curry spices create beautiful layers of flavor as the lentils simmer to creamy perfection.
What Ingredients are in Pork Chops with Mixed Peppercorns?
Creating this elegant peppercorn-crusted pork chop dish requires just a handful of quality ingredients that work together to build layers of flavor. Each component plays an essential role in developing the dish’s signature balance of heat, richness, and depth. The beauty of this recipe lies in its simplicity—you don’t need a long shopping list to achieve restaurant-quality results at home.
Ingredients:
- 4 lean boneless pork chops
- Salt
- 3–4 tbsp mixed or black peppercorns
- 2 tbsp butter
- 1½ cups dry white wine
- 1½ cups chicken stock
- ¾ cup heavy cream
When selecting your ingredients, prioritize quality where it matters most. Choose pork chops of similar thickness to guarantee even cooking, and invest in freshly cracked or whole mixed peppercorns rather than pre-ground pepper—the difference in flavor intensity is remarkable. For the wine, select a dry white variety you’d actually drink, as its flavor will concentrate in the sauce. The heavy cream should be full-fat to achieve the proper richness and texture in the final dish. While the recipe calls for chicken stock, vegetable or even light pork stock can work as substitutes if needed.
How to Make this Pork Chops with Mixed Peppercorns
- Season both sides of the pork chops generously with salt. Coarsely crush the peppercorns using a mortar and pestle or the back of a heavy pan, then spread them on a plate. Press each chop firmly into the crushed peppercorns to create an even crust on one side, then flip and repeat on the other side. Cover the chops and let them rest for about 30 minutes at room temperature if time allows, which helps the pepper adhere better and the meat come to an even temperature.
- Melt the butter in a large frying pan over medium heat. Add the pepper-crusted pork chops and cook for 5 minutes on each side, or until the meat is just cooked through but still retains its juiciness. Remove the chops from the pan and transfer to a warm plate, covering loosely to keep them hot.
- Pour the wine into the same pan and increase the heat to high. Let it boil vigorously until the liquid reduces by half, stirring and scraping up all the flavorful peppercorns and browned bits stuck to the bottom of the pan.
- Add the stock to the reduced wine and continue cooking for 5 minutes. Strain the sauce through a fine sieve to remove the peppercorns and any other solids, then return the strained liquid to the pan. Boil for 3 minutes or until the sauce has reduced to a concentrated consistency but isn’t overly thick.
- Stir in the cream and cook over high heat, stirring constantly, until the sauce reduces further and thickens to a silky, coating consistency. Return the pork chops to the pan along with any accumulated juices, turning them in the sauce to heat through completely.
- Serve the pork chops immediately with a generous drizzle of the peppercorn cream sauce spooned over the top. Accompany with crispy potato wedges and grilled mushrooms for a complete and satisfying meal.
Pork Chops with Mixed Peppercorns
Ingredients
Method
- Season both sides of the pork chops generously with salt. Coarsely crush the peppercorns using a mortar and pestle or the back of a heavy pan, then spread them on a plate. Press each chop firmly into the crushed peppercorns to create an even crust on one side, then flip and repeat on the other side. Cover the chops and let them rest for about 30 minutes at room temperature if time allows, which helps the pepper adhere better and the meat come to an even temperature.
- Melt the butter in a large frying pan over medium heat. Add the pepper-crusted pork chops and cook for 5 minutes on each side, or until the meat is just cooked through but still retains its juiciness. Remove the chops from the pan and transfer to a warm plate, covering loosely to keep them hot.
- Pour the wine into the same pan and increase the heat to high. Let it boil vigorously until the liquid reduces by half, stirring and scraping up all the flavorful peppercorns and browned bits stuck to the bottom of the pan.
- Add the stock to the reduced wine and continue cooking for 5 minutes. Strain the sauce through a fine sieve to remove the peppercorns and any other solids, then return the strained liquid to the pan. Boil for 3 minutes or until the sauce has reduced to a concentrated consistency but isn’t overly thick.
- Stir in the cream and cook over high heat, stirring constantly, until the sauce reduces further and thickens to a silky, coating consistency. Return the pork chops to the pan along with any accumulated juices, turning them in the sauce to heat through completely.
- Serve the pork chops immediately with a generous drizzle of the peppercorn cream sauce spooned over the top. Accompany with crispy potato wedges and grilled mushrooms for a complete and satisfying meal.
Notes
Does Peppercorn Go With Pork?
Absolutely! Peppercorns are one of the most classic and complementary seasonings for pork. The bold, spicy heat of peppercorns cuts through the natural richness of pork beautifully, creating a balanced flavor profile that enhances rather than overpowers the meat. Black, white, green, and pink peppercorns each bring their own nuanced flavors, from sharp and piney to mild and fruity, making them incredibly versatile for different pork preparations. The combination works particularly well with cream-based sauces, as the peppercorns add a pleasant bite that prevents the dish from feeling too heavy. Crushed peppercorns create a flavorful crust when pressed onto pork chops or tenderloin, delivering bursts of aromatic spice with each bite. This pairing has become a cornerstone of French cuisine, where steak au poivre techniques are often applied to pork with equally delicious results. Whether you use a single variety or a mixture of peppercorns, this seasoning brings out the best in pork’s mild, slightly sweet flavor. The spice provides depth and complexity while the heat stimulates the palate, making each bite more interesting and satisfying.Does Peppercorn Go With Pork?
Absolutely! Peppercorns are one of the most classic and complementary seasonings for pork. The bold, spicy heat of peppercorns cuts through the natural richness of pork beautifully, creating a balanced flavor profile that enhances rather than overpowers the meat. Black, white, green, and pink peppercorns each bring their own nuanced flavors, from sharp and piney to mild and fruity, making them incredibly versatile for different pork preparations.
The combination works particularly well with cream-based sauces, as the peppercorns add a pleasant bite that prevents the dish from feeling too heavy. Crushed peppercorns create a flavorful crust when pressed onto pork chops or tenderloin, delivering bursts of aromatic spice with each bite. This pairing has become a cornerstone of French cuisine, where steak au poivre techniques are often applied to pork with equally delicious results.
Whether you use a single variety or a mixture of peppercorns, this seasoning brings out the best in pork’s mild, slightly sweet flavor. The spice provides depth and complexity while the heat stimulates the palate, making each bite more interesting and satisfying.
Pork Chops with Mixed Peppercorns Substitutions and Variations
While this peppercorn-crusted pork chop recipe shines in its original form, I’d argue that swapping out ingredients based on what’s in your pantry or your taste preferences can lead to equally delicious results.
Don’t have mixed peppercorns? Try green peppercorns for a milder bite, or go bold with extra black ones. I’d substitute the white wine with dry vermouth or even a light beer if that’s what you’ve got. Red wine works too, though it’ll darken your sauce.
Swap heavy cream for sour cream or Greek yogurt if you’re watching calories—you’ll still get that creamy richness. Chicken stock can become beef or vegetable broth. The beauty here is flexibility, so trust your instincts and adapt accordingly.
What to Serve with Pork Chops with Mixed Peppercorns
Now that you’ve got your peppercorn-crusted pork chops down to a science—and you know how to tweak them however you like—comes the fun part: figuring out what actually goes on the plate beside them. I’d lean toward creamy sides that complement that spicy crust without fighting it.
Mashed potatoes or buttered egg noodles soak up that rich cream sauce beautifully. For vegetables, roasted asparagus or sautéed spinach keeps things elegant without overshadowing your star protein. A crisp salad with a tangy vinaigrette offers nice contrast, cutting through the richness.
If you’re feeling adventurous, try polenta or risotto—both play well with bold peppercorn flavors. The key is choosing sides that enhance rather than compete, letting those peppercorns remain the main event.
Final Thoughts
Once you’ve mastered this peppercorn-crusted pork chop recipe, you’ll realize how deceptively simple it is to pull off something that tastes restaurant-quality at home. The magic happens when those peppercorns hit the hot butter, releasing flavors that make you wonder why you’ve been ordering takeout. I’d argue this dish proves you don’t need fancy techniques or obscure ingredients to impress yourself. What makes it work is respecting each component—quality pork, properly toasted peppercorns, and a cream sauce that actually complements rather than masks. Once you understand these fundamentals, you can tweak it however you’d like. Maybe you’ll swap white wine for red, or add mushrooms to the sauce. The foundation’s solid enough to handle your creativity.
