Pork chops with peppercorn sauce

Pork chops and peppercorns are a match made in heaven, and this cream sauce packs a peppery punch with two types of peppercorns. Simple enough to make on a weeknight, but decadent enough for a dinner party!

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Ultimate Pork Chop

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 tbsp vegetable oil
• 4 pork loin cutlets (about 300 g each, bone-in)
• Salt and black pepper
• Roughly chopped flat-leaf parsley, to serve
• Roast potatoes, to serve (see Note)

For the peppercorn sauce

• 1 large eschallot, thinly sliced
• 1 tbsp black peppercorns, crushed
• ⅓ cup (80 ml) brandy
• 1 cup (250 ml) beef stock
• 1 tbsp green peppercorns
• ½ cup (125 ml) thin cream
• ½ tsp salt flakes, or to taste

Instructions

1. Heat the oil in a large frying pan over high heat. Season the pork cutlets well with salt and pepper on both sides. Add half the cutlets to the pan and pan-fry for 4-5 minutes, or until golden. Turn the cutlets and cook for a further 4-5 minutes, or until cooked to your liking. Remove to a plate and then repeat with the remaining cutlets. Set aside and keep warm.
   
2. To make the peppercorn sauce, return the pan to medium-high heat and pour off any excess grease, reserving 1 tbsp in the pan. Add the eschallot and cook, stirring, for 30 seconds or until just softened. Stir through the rushed black peppercorns and toast for a further 30 seconds. Pour in the brandy and cook for 1-2 minutes, followed by the beef stock. Increase the heat to high and cook for 3-4 minutes, or until reduced by half. Stir through the green peppercorns, followed by the cream. Bring the peppercorn sauce to a rapid simmer and cook for 3-4 minutes, or until thickened to your liking.
   
3. Divide the pan-fried pork cutlets between plates and spoon over the peppercorn sauce. Sprinkle with parsley and serve with roast potatoes on the side.

Note

• To make the twice-cooked roast potatoes, heat your oven to 200C (fan-forced). Place 1 kg peeled and halved baby potatoes in a large saucepan and cover with water. Bring to a boil, then simmer for about 15 minutes, or until just tender. Drain the potatoes in a colander, shaking to remove excess water. Toss potatoes in ¼ cup vegetable oil and season with salt. Tip onto a baking paper-lined oven tray and spread out. Place into the oven. Roast for about 40 minutes until the potatoes are browned and crisp.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ultimate Pork Chop

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G