These easy pork chops are juicy and topped with a creamy peppercorn sauce that adds a nice kick. It’s a quick way to make dinner feel fancy while keeping it simple!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are juicy and flavorful, but you can substitute with boneless chops or even chicken breasts for a different lean protein option.
Shallots: They add a mild sweetness to the sauce. If you don’t have them, use finely chopped onions. Green onions can also work in a pinch, giving a fresh burst of flavor.
Heavy Cream: This gives the sauce its richness. If you’re looking for a lighter version, use half-and-half or coconut cream, though it will alter the flavor slightly. For a dairy-free option, cashew cream can be a great substitute!
Peppercorns: You can use all black peppercorns if you can’t find green ones. Crushed red pepper flakes also offer a different kind of spice if you want to switch things up.
How Do You Achieve Perfectly Sear Pork Chops?
Searing pork chops is crucial for sealing in juices and creating a delicious crust. Here’s how to do it right:
- Start with room temperature chops; this helps them cook evenly.
- Make sure your skillet is hot enough before adding the oil for a strong sear.
- Don’t overcrowd the pan, as this lowers the temperature. Cook in batches if necessary.
- Flip only once during cooking to get a nice caramelized surface.
- Use a meat thermometer to check for doneness (145°F/63°C is ideal). Let them rest to keep them juicy!
Easy Pork Chops With Creamy Peppercorn Sauce
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup finely chopped shallots or onions
- 1/2 cup beef or chicken broth
- 3/4 cup heavy cream
- 2 tablespoons green or black peppercorns, lightly crushed
- 1-2 sprigs fresh thyme (optional)
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare and cook. Spend around 10 minutes getting everything ready and about 20 minutes cooking. Perfect for a weeknight dinner that feels special!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by patting the pork chops dry with paper towels. This step helps achieve a nice sear. Generously season both sides with salt and freshly ground black pepper for a pop of flavor.
2. Sear the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat until it’s shimmering hot. Carefully place the pork chops in the skillet and sear for about 4-5 minutes on each side, until they are golden brown and cooked through (aim for an internal temperature of 145°F/63°C). Once done, remove the chops from the skillet and tent them with foil to keep warm while you make the sauce.
3. Make the Sauce:
In the same skillet, reduce the heat to medium and add the butter. When it melts, add the minced garlic and chopped shallots. Sauté for about 2-3 minutes until they are softened and aromatic.
4. Add Flavor:
Stir in the crushed peppercorns, allowing them to coat the shallots and garlic, creating a flavorful base. Then pour in the broth, scraping up any tasty browned bits from the skillet, and let it simmer for 2-3 minutes to reduce slightly.
5. Create the Creamy Sauce:
Next, stir in the heavy cream and add the fresh thyme sprigs if you’re using them. Allow the sauce to simmer gently for about 3-5 minutes until it thickens slightly, giving it that rich and creamy texture.
6. Combine and Warm Through:
Return the pork chops to the skillet, spooning the creamy peppercorn sauce over them. Let everything warm together for about a minute to combine the flavors.
7. Serve and Enjoy:
Plate the pork chops with the creamy sauce drizzled on top. This dish goes wonderfully with mashed potatoes or steamed veggies, making it a complete and satisfying meal. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Boneless Pork Chops Instead of Bone-in?
Yes, you can definitely use boneless pork chops! Just reduce the cooking time slightly, as they will cook faster—about 3-4 minutes per side should suffice. Always check for an internal temperature of 145°F/63°C for safety.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or whole milk for a lighter version. Keep in mind that the sauce will be less rich and might not thicken as much. For a dairy-free option, try using coconut cream or cashew cream as an alternative!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream to maintain the sauce’s creaminess. Avoid overheating to keep the pork tender.
Can I Make the Sauce Without Peppercorns?
Absolutely! If you don’t have peppercorns or prefer a milder taste, you can skip them and use a teaspoon of cracked black pepper instead. Alternatively, you could add some red pepper flakes for a hint of heat without the peppercorn texture.
