Pork Chops Au Poivre

By á-98782

Ingredients

• 1 Tbsp. black peppercorns
• 4 (i1/2 inch rib pork chops
• 1 tsp. salt
• 2 Tbsp. Olive oil
• 1/4 cup med-dry sherry
• 1/3 cup heavy cream

Preparation

Step 1

Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops drey and sprinkle both sides evenly with peppercorns and salt.
heat 1 Tbsp. oil in a heavy 12-inch skillet over moderate heat until hot but not smoking, then cook 2 chops until browned and just cooked through, 4-6 minutes total. Transfer to a plate and wpe out skillet.
Cook remaining 2 chops the same way.. Do not wipe skillet , add sherry to skillet an boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened., about 2 minutes. Season sauce with salt and serve over chops. (I double the sauce.)