Pork Chops with Green Peppercorn Sauce

Pork Chops with Green Peppercorn Sauce

Pork Chops with Green Peppercorn Sauce

4 lean pork loin chops

salt and freshly ground black pepper

1 T. sunflower oil

1 oz. butter

1 large shallot finely chopped

4 T. dry sherry

1 ½  T. green peppercorns in brine, rinsed, drained, and lightly crushed

5fl oz. chicken stock

4 T. crème  fraiche

 

Trim the chops of excess fat and season with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat and fry the chops for 6-8 minutes on each side, depending on thickness, until golden brcwn and the juices run clear. Remove from the pan to a warm plate and cover with foil. Meanwhile, make the sauce. Melt the butter in the pan and fry the shallot over medium heat for 4-5 minutes, stirring often, until soft but not browned. Stir in the sherry and simmer for about 1 minute. Add the peppercorns and stock, bring to the boil, and simmer for 2-3 minutes, or until slightly reduced. Stir in the crème fraiche, spoon the sauce over the chops, and serve immediately. Good With: Potato rosti cakes and steamed green vegetables.

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