Pork Chops Au Poivre

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!

The "au poivre" in these pork chops au poivre was just lots of freshly cracked black pepper. Each of my beautiful pork chops was lightly coated in it to give them huge flavor!
The “au poivre” in these pork chops au poivre was just lots of freshly cracked black pepper. It’s the fancy French way of saying “in pepper”. Each of my beautiful pork chops was lightly coated in it to give them huge flavor!
The pork chops were cooked in a mixture of butter and olive oil. To me that was the ultimate flavor combination, rather than using one or the other. 5 minutes on each side did the trick to get them perfectly cooked!
The pork chops were cooked in a mixture of butter and olive oil. To me that was the ultimate flavor combination, rather than using one or the other. 5 minutes on each side did the trick to get them perfectly cooked!
Once the pork chops were done, I removed them and started on the sauce. It was an incredible mixture of cognac, milk, garlic and salt. The cognac deglazed the pan and released all of the flavorful brown bits on the bottom of the pan. Once the sauce was reduced and thickened, I poured it through a fine mesh strainer. That ensured it was silky smooth.
Once the pork chops were done, I removed them and started on the sauce. It was an incredible mixture of cognac, milk, garlic and salt. The cognac deglazed the pan and released all of the flavorful brown bits on the bottom of the pan. Once the sauce was reduced and thickened, I poured it through a fine mesh strainer. That ensured it was silky smooth.
I just immediately served the pork chops au poivre with the luscious sauce on top. I roasted potatoes and threw together an easy salad for the sides to round out the meal. Oh my goodness, this was a gourmet style meal that was on the table in around 30 minutes! The pork chops and sauce were so incredibly flavorful. It was perfect. Enjoy! xoxo
I just immediately served the pork chops au poivre with the luscious sauce on top. I roasted potatoes and threw together an easy salad for the sides to round out the meal. Oh my goodness, this was a gourmet style meal that was on the table in around 30 minutes! The pork chops and sauce were so incredibly flavorful. It was perfect. Enjoy! xoxo
Pork Chops au Poivre
Pork Chops au Poivre

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5 from 1 vote
Pork Chops Au Poivre
Pork Chops Au Poivre
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

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
Cuisine: French
Keyword: Pork Chops, Pork Chops au Poivre
Servings: 4
Calories: 350 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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!
Nutrition Facts
Pork Chops Au Poivre
Amount Per Serving (1 serving)
Calories 350 Calories from Fat 186
% Daily Value*
Fat 20.7g32%
Saturated Fat 8.1g51%
Cholesterol 68mg23%
Sodium 530mg23%
Potassium 79mg2%
Carbohydrates 6.3g2%
Fiber 0.9g4%
Sugar 2.8g3%
Protein 27.4g55%
Calcium 70mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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12 thoughts on “Pork Chops Au Poivre”

  1. 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!

  2. 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!

  3. 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!

  4. 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?

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