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Peppered Pork Chops

4 Pork Loin Chops -Butterflied; Cut 3/4 Inch Thick
1 tb Black Peppercorns; Crushed
1/2 ts Dried thyme
1/2 ts Dried tarragon
1 1/2 ts Canola oil
1 1/2 ts Butter

2 tb Green onions; finely chopped
1/2 c Dry White Wine; Or Vermouth
1/4 c Beef bouillon

Combine crushed peppercorns, thyme and tarragon. (Spice mixture may be combined in various amounts according to personal taste.) Press mixture firmly into meat using the heel of the hand. Let pork chops stand at room temperature for up to 30 minutes to allow flavours to permeate the meat. In a non-stick skillet, heat oil and butter together over medium heat. Saute pork chops for 5 to 7 minutes on each side. Remove and keep warm.

Sauce: Add chopped onions, wine and bouillon to skillet. Bring to a boil, scraping up brown bits with a wooden spoon. Reduce liquid by half. Pour sauce over pork chops and serve. 6-8 servings

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