Pork Chops with Green Peppercorn Sauce

By carvalhohm

Ingredients

• 6 thin-cut boneless pork chops (3 ounces each)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 large shallot, chopped
• 1 clove garlic, chopped
• 1/2 cup dry white wine
• 1/2 cup fat-free half-and-half
• 1 tablespoon green peppercorns packed in brine, drained and chopped
• 1/4 cup flat-leaf parsley, chopped
• 1/2 pound wide egg noodles, cooked following package directions

Preparation

Step 1

1. Heat large nonstick skillet over medium-high heat. Season both sides of chops with 1/4 teaspoon salt and the black pepper. Add chops to skillet; cook 2 minutes per side or until lightly browned. Transfer from skillet to plate and keep warm.

2. Heat oil in skillet over medium heat. Add shallot; saute 2 minutes; do not scorch. Add garlic; saute 1 minute. Add wine; increase heat to high; cook until reduced by half, 3 minutes. Add half-and-half and peppercorns. Bring to simmer. Add chops with any juices to skillet; cook over medium-low heat 2 minutes (160 degrees F on instant-read thermometer). Stir in parsley and remaining 1/4 teaspoon salt.

3. Serve chops over noodles. Drizzle sauce over noodles.