Pork Chops au Poivre

Pork Chops au Poivre
Photo by Romulo Yanes


  • 1 teaspoon salt
  • ¼ cup medium-dry or cream Sherry
  • 4 1/2-inch-thick rib pork chops (bone in)
  • 1/3 cup heavy cream
  • 2 tablespoons vegetable oil
  • 1 tablespoon black peppercorns

Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops,...

View full recipe at Epicurious


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