Costeletas de porco ao molho de pimenta

Ingredientes

• 4 pork chops (see note)
• Salt & pepper (to taste)
• 1-2 tablespoons peppercorns (see note)
• 1 tablespoon olive oil
• 3 tablespoons butter (divided)
• 1 shallot (chopped finely)
• 1/4 cup brandy
• 1/2 cup beef broth or stock
• 3/4 cup heavy/whipping cream
• 1 teaspoon cornstarch
• 1 tablespoon chopped fresh parsley

Modo de preparo

1. 1

   Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Pat them dry and season them with some salt & pepper.

2. 2

   Crush the peppercorns either by placing them in a ZipLoc bag and then using a rolling pin, heavy skillet, or meat mallet to smack them, or use a pestle and mortar. You want them to be somewhat intact vs. totally obliterated. The larger the pieces, the more peppery they will taste.

3. 3

   Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.

4. 4

   Take the skillet off the heat for about a minute to let it cool down a bit.

5. 5

   Over medium heat, add the remaining butter and shallots to the skillet and sauté for about 4-5 minutes or until softened and lightly browned.

6. 6

   Add the brandy to the skillet and let it bubble for about 1-2 minutes (it should reduce a lot).

7. 7

   Add the beef broth and peppercorns to the skillet and let it simmer for 2-3 minutes.

8. 8

   Meanwhile, make a cornstarch slurry by combining the cornstarch with 2 teaspoons of cold water in a small bowl.

9. 9

   Pour in the cream and cornstarch slurry and give it a stir.

10. 10

    Add the pork chops (and any plate juices) back in and cook for another 3-5 minutes or until the sauce has thickened up a bit more and the pork chops are cooked through (145F minimum).

11. 11

    Sprinkle the parsley over top, season with salt as needed, and enjoy.