Pork Chops with Mixed Peppercorns

Boneless pork chops are coated in crushed mixed peppercorns and pan-fried until perfectly cooked and juicy. A luxurious cream sauce made with white wine and chicken stock is prepared in the same pan, creating a rich, peppery finish that elevates this classic dish to restaurant-quality elegance.

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Prep Time 10

Cook Time 25

Resting Time 30

Servings: 4

Course: Main Course

Cuisine: British

Calories: 570

Ingredients Method Notes

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

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.