PEPPERCORN PORK CHOPS

Ingredients

• 2, each 3.8 cm thickbone-in pork chops
• 14 g (1 tablespoon)butter
• 15 ml (1 tablespoon)olive oil
• 16 g (2 tablespoons)plain flour
• 1.25 ml (1/4 teaspoon)salt
• 1.25 ml (1/4 teaspoon)black pepper
• 14 g (1 tablespoon)butter
• 40 g (1/4 cup)shallots, minced (or onion)
• 10 ml (2 teaspoons)black peppercorns, crushed
• 300 ml (1 1/4 cups)beef broth
• 1.25 ml (1/4 teaspoon)ground mustard
• 60 ml (1/4 cup)double cream
• 0.6 ml (1/8 teaspoon), or to tastesalt
• 16 g (2 tablespoons)cornflour
• 15 ml (1 tablespoon)water

Instructions

1. 1

   Heat the pan

   Warm the olive oil and 14 g (1 tablespoon) of butter in a cast-iron frying pan over a medium-high heat.

2. 2

   Season the chops

   Pat the pork chops dry, then season them with the salt and black pepper.

3. 3

   Coat with flour

   Spread the flour on a plate and lightly coat both sides of each chop.

4. 4

   Cook the chops

   Cook the chops in the hot pan until lightly golden on both sides and cooked through, usually 4–5 minutes, depending on their thickness. Transfer them to a plate to rest.

5. 5

   Make the gravy

   Add the remaining 14 g (1 tablespoon) of butter, the shallots or onion, and the crushed peppercorns to the hot pan. Stir until the shallots are golden, usually 1–2 minutes. Add the beef broth and ground mustard, lower the heat to medium, and simmer for a few minutes to reduce. Stir in the cream, salt and pepper to taste.

6. 6

   Thicken the gravy

   For thicker gravy, stir the cornflour and water together in a small bowl until smooth. Add the mixture to the gravy a little at a time, stirring until it reaches the thickness you want.

7. 7

   Serve the chops

   Spoon the gravy over the pork chops and serve.

What are peppercorn pork chops?

Pork chops with peppercorn gravy are a familiar American-style skillet supper: browned meat served with a rich pan sauce. The recipe draws on the classic pairing of pork and a creamy, peppery gravy rather than a particular regional tradition.

Here, the chops brown first, leaving flavour in the pan for the shallots, crushed peppercorns and broth. Cream softens the pepper's bite, while a little mustard adds savouriness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 5g protein, 22g carbs, 30g fat.

The pork provides most of the protein, while the flour and cornflour contribute carbohydrates. Butter, olive oil and cream account for much of the fat; serve with a green vegetable alongside the chops and gravy for a more balanced plate.

Choosing the chops

Bone-in chops: the bone contributes flavour as the meat cooks, and the thick cut gives you some room to brown the outside without immediately overcooking the centre. The stated thickness is about 3.8 cm, so check doneness rather than relying on time alone.

Dry surface: patting the chops dry helps them brown in the hot pan instead of releasing moisture straight away.

Building the peppercorn gravy

Crushed peppercorns: crush them coarsely so they flavour the sauce while retaining some texture. A mortar and pestle or the flat side of a sturdy knife will do the job.

Pan flavour: the shallots cook in the butter and browned residue left by the chops. Add the broth and mustard next, then let the liquid simmer briefly before stirring in the cream.

Getting the texture right

Golden chops: give the meat enough contact with the hot pan to colour both sides, but avoid using colour alone to judge whether it is cooked through. Thicker chops may need longer than the usual 4–5 minutes.

Smooth gravy: add the cornflour slurry gradually, stirring as you go. It is optional, so stop when the sauce coats a spoon to your liking or leave it out for a looser gravy.

Timing and resting

While the chops rest: use the same pan to make the gravy, keeping the cooking sequence moving and carrying the browned flavours into the sauce.

Keep an eye on the simmer: the broth only needs a few minutes to reduce before the cream goes in. A vigorous boil after adding cream can make the sauce reduce too quickly.

What to serve alongside

Mashed potatoes: they are a natural match for the creamy peppercorn gravy and make a hearty plate. Spoon the sauce over both the chops and the potatoes.

For contrast: add a green vegetable such as steamed green beans or broccoli. Their freshness balances the richness of the sauce.

Recipe notes & tips

• Crush the peppercorns just before cooking for a fresher, more pronounced pepper flavour.
• Use a sufficiently hot pan so the chops can brown rather than stew.
• Keep the chops in a single layer in the pan; cook in batches if they do not fit comfortably.
• Taste the gravy before adding the final salt, as the beef broth may already be seasoned.
• Add the cornflour slurry in small amounts, since the gravy thickens as it heats.

Variations

• Use onion: swap the minced shallots for the same amount of minced onion.
• Make it milder: use fewer crushed peppercorns for a gentler gravy.
• Add herbs: stir in a little chopped fresh thyme with the cream.
• Skip the thickener: leave out the cornflour slurry for a thinner pan sauce.
• Serve with greens: add steamed green beans or broccoli alongside the chops.

Common mistakes to avoid

• Wet chops: they are less likely to brown well; pat them dry before seasoning.
• Crowded pan: the chops can steam rather than colour; cook them in batches if needed.
• Overcooking: thick chops can turn dry; check doneness and allow for their thickness.
• Rushed reduction: the gravy may taste thin; let the broth simmer for a few minutes before adding cream.
• Too much slurry: the sauce can become overly thick; stir in the cornflour mixture a little at a time.

How to store

Refrigerate leftover chops and gravy in a covered container for up to 3 days. Reheat gently in a covered pan over a low heat, adding a splash of broth or water if the gravy has thickened.

Frequently asked questions