Côtelettes de porc au poivre en grains

Ingrédients

• 2 (1 and 1/2-inch thick) bone-in pork chops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1/4 teaspoon Salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1/4 cup shallots (or onion, minced)
• 2 teaspoons black peppercorns (crushed)
• 1 and 1/4 cup beef broth
• 1/4 teaspoon ground mustard
• 1/4 cup heavy whipping cream
• 1/8 teaspoon salt (or to taste)
• 2 tablespoons cornstarch
• 1 tablespoon water

Préparation

1. 1

   Heat olive oil and butter in a cast-iron skillet over medium-high heat.

2. 2

   Pat the pork chops dry and season with salt and pepper.

3. 3

   Add the flour to a plate and dredge pork chops lightly on both sides.

4. 4

   Cook the chops in the hot skillet until lightly golden on both sides and cooked through usually 4 to 5 minutes but it depends on how thick the chops are. Remove chops to a plate to rest.

5. 5

   Add 1 tablespoon of butter, shallots (or onions), and peppercorns to the hot skillet. Stir until the shallots are golden, usually for 1 to 2 minutes. Add the broth and mustard. Reduce heat to medium and allow the sauce to simmer and reduce for a few minutes. Add cream, salt, and pepper, to taste.

6. 6

   Optional, but if you want the gravy thicker. Combine cornstarch and water in a small bowl, stirring until smooth. Stir in a little at a time until the gravy is the desired thickness.

7. 7

   Spoon gravy over pork chops and serve.