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<\/p>\nPork Chops with Green Peppercorn Sauce<\/p>\n
<\/p>\n
4 lean pork loin chops<\/p>\n
salt and freshly ground black pepper<\/p>\n
1 T. sunflower oil<\/p>\n
1 oz. butter<\/p>\n
1 large shallot finely chopped<\/p>\n
4 T. dry sherry<\/p>\n
1 \u00bd\u00a0 T. green peppercorns in brine, rinsed, drained, and lightly crushed<\/p>\n
5fl oz. chicken stock<\/p>\n
4 T. cr\u00e8me fra\u00eeche<\/p>\n
<\/p>\n
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 brown 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 cr\u00e8me fra\u00eeche, spoon the sauce over the chops, and serve immediately. Good With: Potato rosti cakes and steamed green vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bd\u00a0 T. green peppercorns in brine, rinsed, drained, and lightly crushed 5fl oz. chicken stock 4 T. cr\u00e8me fra\u00eeche 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…<\/p>\n