- 2
- 30 mins
Ingredients
- COAT:
- 2 boneless pork loin chops (6–8 oz. each), seasoned with salt
- 1/4 cup peppercorn mélange, crushed
- HEAT:
- 2 Tbsp. olive oil
- DEGLAZE:
- 1/3 cup brandy
- ADD:
- 1/3 cup low-sodium chicken broth
- 1/2 tsp. white wine vinegar
- 1/2 tsp. chopped fresh thyme
- 3 Tbsp. unsalted butter, cubed
Preparation
Step 1
Preheat oven to 375°.
Coat both sides of pork chops with peppercorns.
Heat oil in a sauté pan over medium-high until it shimmers. Add pork chops and sauté until browned, about 2 minutes per side. Transfer pan to oven and roast pork until an instant-read thermometer inserted into the thickest part registers 145°, 7–10 minutes. Transfer pork chops to a plate; tent with foil.
Deglaze pan with brandy, scraping up any brown bits; cook over medium-high heat until liquid nearly evaporates, 2 minutes. Add broth, vinegar, and thyme to pan and reduce, 4 minutes more. Off heat, whisk in butter, 1 cube at a time, adding more only when the butter melts.
Serve sauce over pork.
Per serving: 593 cal; 44g total fat (17g sat); 155mg chol;
187mg sodium; 0g carb; 0g fiber; 44g protein