My heart and soul is the Italian and Lebanese food I grew up loving from my grandmothers. My firm foundation in cooking came from my classical French training though. I love classical French dishes and putting my own spin on them. That was the inspiration with these pork chops au poivre! Normally, this classic French dish is made with steak. I decided to use juicy pork chops instead though. It was for the very important culinary reason that I happened to have beautiful pork chops sitting in my freezer. It was so easy and fast to make!
Pork Chops Au Poivre
Pork chops au poivre is so simple and amazing! The pork chops are lightly coated in black pepper and smothered in an amazing pan sauce.
Course: Main Course
Keyword: Pork Chops, Pork Chops au Poivre
Calories: 350 kcal
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 whole pork chops boneless
- 2 tablespoons freshly cracked black pepper
- 1/4 cup cognac
- 1 cup milk
- 1 clove garlic roughly chopped
- 1 pinch salt
- Heat the olive oil and butter in a large, stainless steel skillet. While it heats up, sprinkle the pork chops liberally with the cracked black pepper to lightly coat both sides. Then sear the pork chops in the skillet for 5 minutes on each side to cook them through. Remove them to a plate and tent them with foil to keep them warm. Drain any excess grease out of the pan but do not scrape the brown bits off.
- Put the pan back on the heat and carefully pour the cognac in while standing back. This will deglaze the pan. Let the cognac cook off for a minute, then slowly pour in the milk as you whisk the sauce. Add the garlic and salt, then let the sauce gently boil and reduce until it is thick and can coat the back of a spoon. It takes about 5-8 minutes. When it is done, pour it through a fine mesh strainer into a bowl to get it perfectly smooth.
- Serve the pork chops immediately with the pan sauce poured on top with potatoes and salad on the side. Enjoy! There's nothing like getting a gourmet style dinner on the table in 30 minutes!
Pork Chops Au Poivre
Amount Per Serving (1 serving)
Calories 350 Calories from Fat 186
% Daily Value*
Saturated Fat 8.1g51%
* Percent Daily Values are based on a 2000 calorie diet.
12 thoughts on “Pork Chops Au Poivre”
I think I haven’t cooked pork chops in a whole year or so, but this recipe make me crave for them again! Sounds so easy and looks so delicious!
Thank you so much Adina! I hope you love it!! 🙂
I love cracked pepper so I will have to try these! I feed my family of four, my grandfather, my parents and my brother every night so I have a lot of mouths to feed. I am always looking for new recipes. Thanks so much!
That is a lot of mouths to feed, my goodness! I hope they all love this one :-).
You had me at the sauce! I’m always looking for quick dinner recipes and this is sure to be my next meal.
Awesome, please let me know what you think of it if you make it!!
My family loves a good pork chop. I haven’t made them in so long.
They’re the best!
Everything about these chops sounds so good, I love the sauce!!! I find pork can sometimes get dry so I love topping with a smooth sauce. Also I frequently use both butter and olive oil when cooking my meats too, it just gives it a nicer sear!
Yes to ALL of this!! Dry pork is the worst, a good sauce fixes it right up :-).
This recipe looks so yummy! I’ve never had pork au poivre, but one of my favorite dishes is steak au poivre. Do you think I could replace the pork with chicken? Would that be any good?
Chicken could definitely work using the same process! I think the cognac sauce would be awesome with chicken. The cooking time may vary to make sure the chicken is cooked through, that would be the only change.
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