Pan Roasted Double-Cut Pork Chops with Peppercorn Crust
Provided by: Gail Simmons
- FOR PORK CHOPS:
- 2 double-cut pork chops, bone in
- 3 tablespoons vegetable oil
- 2 teaspoons Kosher salt
- 2 tablespoons coarsely ground black pepper, fresh ground
- FOR THE SAUCE:
- 1 shallot, finely minced
- 1/2 cup brandy
- 1 cup heavy cream
- 1 tablespoons green peppercorns lightly smashed
- 2 tablespoons unsalted butter
- 2 3 tablespoons chopped fresh flat leaf parsley
- Preheat oven to 375 degrees F. Rub a little oil on both sides of each chop.Mix black pepper and salt together in a small bowl then pour onto a flat plate. Press each chop into the seasoning on both sides so it gets coated evenly and thoroughly.
- Heat a large cast iron pan over high heat. Once lightly smoking, add chops to the pan and leave undisturbed to sear for 4-5 minutes. Turn the chops over then place the whole pan in the oven to roast for 7-8 minutes until the internal temperature at the thickest part reaches 160 degrees F.
- Remove from oven and set pork chops aside on a platter to rest. Return pan to stove top on medium heat and add shallots, and green peppercorns sauteing until translucent. Move pan away from heat, pour brandy into pan to deglaze and set back over heat to burn off alcohol. Simmer for 30-40 seconds then add heavy cream and reduce for 1 minute until slightly thickened. Add butter and swirl so it dissolves evenly. Taste sauce and season if required. Serve immediately over pork chops.