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 is so simple and amazing! The pork chops are lightly coated in black pepper and smothered in an amazing pan sauce.
- 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!