I stumbled upon this recipe at Seasons and Suppers for pork chops with a peppercorn sauce that looked irresistible! I brined the pork chops for 8 hours prior to making this recipe and I am so glad I did because the meat turned out very flavorful and tender. The peppercorn sauce was easy to make and tasted so delicious with the chops and it also made a delicious gravy for mashed potatoes. My whole family really enjoyed these pork chops with peppercorn sauce and I’ll be making them again soon.

Pork Chops with Peppercorn Sauce

Brine:

2 cups boiling water
¼ cup kosher coarse sea salt
2 tbsp brown sugar
2 cups cold water

Pork Chops:

2 (1-inch) thick bone-in pork chops
1 tbsp olive oil
1 tbsp butter
Sea salt and freshly cracked pepper, to taste
2 tbsp flour

Peppercorn Sauce:

1 tbsp butter (if needed)
1 shallot, finely diced
2-3 tsp mixed peppercorns, crushed
1 clove of garlic, minced
¼ cup dry white wine
1 cup + 2 tbsp chicken broth, divided
½ tsp Dijon mustard
2-3 fresh thyme sprigs
¼ cup heavy cream
2 tbsp cornstarch Side Note: Mix very well with the remaining 2 tablespoons of chicken broth until no lumps remain before adding to the simmering sauce
Sea salt and freshly cracked pepper, to taste

How to Make Pork Chops with Peppercorn Sauce

Make the brine by combining the hot water with the salt and brown sugar; mix until completely dissolved. Add the cold water and place it into the refrigerator until it is cold. Add the pork chops to the COLD brine; cover and refrigerator for 6-8 hours.

Preheat the oven to 400 degrees. Remove the chops from the brine and give them a brief rinse in cold water. Pat dry with paper towels until very dry.

Heat the olive oil and one tablespoon of butter in an OVEN PROOF cast iron skillet over medium-high heat. Season both sides well with freshly cracked black pepper and a little bit of sea salt. Dredge both sides of the seasoned pork chops in the flour then place into the HOT skillet. Sear the chops until lightly golden brown on both sides, about 7 minutes then place the skillet into the preheated oven to cook for 12-15 minutes; or until they reach about 135 degrees (they will finish cooking in the sauce later); remove from the oven and place the chops on a plate covered loosely with a tin foil tent; set aside.

Heat the same skillet over medium-high heat; add a bit more butter if needed. Add the shallots and peppercorns, then cook, stirring often, for 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the wine and cook, stirring often, until mostly evaporated, about 2 minutes. Add 1 cup of chicken broth and the thyme sprigs and bring to a simmer. Reduce the heat and simmer for 5 minutes. Add the cream and mix well.

To thicken gravy, combine the reserved chicken broth with the corn starch; mix until thoroughly combined then add to the simmering sauce and stir well. Taste and season with sea salt and freshly cracked pepper, if needed. Nestle the chops & their juices back in the sauce until heated through. Serve and enjoy!