Pork Chops Au Poivre
Elevate dinner with the rich and indulgent flavors of Pork Chops Au Poivre, a French-inspired recipe that turns a classic cut into an elegant masterpiece. Thick, bone-in pork chops are generously encrusted in coarse black pepper, seared to golden perfection, and then bathed in a velvety cognac and cream pan sauce. The caramelized sweetness of sautéed shallots and a hint of chicken stock deepen the dish’s complexity, while a sprinkle of fresh parsley adds a pop of color and freshness. This quick yet luxurious meal, ready in under 40 minutes, pairs beautifully with creamy mashed potatoes or sautéed green beans for a restaurant-quality experience at home. Perfect for special occasions or turning an ordinary night into something extraordinary, Pork Chops Au Poivre delivers bold flavors and comforting elegance.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (1-inch thick)
- 3 tablespoons Coarse black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely chopped)
- 1 cup Cognac or brandy
- 1 cup Heavy cream
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Remove pork chops from the refrigerator and let them come to room temperature for about 15 minutes before cooking.
Pat the pork chops dry with paper towels and season both sides generously with salt and then coat each chop evenly with cracked black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the pork chops and sear for 4-5 minutes on each side or until they are golden brown and reach an internal temperature of 145°F (63°C). Remove the pork chops from the skillet and keep them warm on a plate tented with aluminum foil.
Reduce the heat to medium and add the butter to the same skillet. Once the butter is melted, add the chopped shallots and sauté for 2-3 minutes until softened.
Carefully pour the cognac or brandy into the skillet, scraping the bottom with a wooden spoon to deglaze the pan and loosen any browned bits. Allow the cognac to simmer for 1-2 minutes to reduce slightly.
Stir in the chicken stock and heavy cream, bringing the sauce to a gentle simmer. Cook for 4-5 minutes, stirring occasionally, until the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt if needed. Return the pork chops to the skillet to warm through, spooning the sauce over the chops.
Transfer the pork chops to serving plates and drizzle the pan sauce over the top. Garnish with fresh parsley, if desired, and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 1.0 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
