Pork Au Poivre Recipes

Steps:

• Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)
• Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.

Steps:

• Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
• In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.

Steps:

• Heat oven to 400ºF.
• Sprinkle meat with pepper; press gently into meat to secure. Cook in large nonstick skillet on medium-high heat 6 to 7 min. or until evenly browned, turning occasionally. Transfer meat to rimmed baking sheet sprayed with cooking spray.
• Bake 13 to 16 min. or until done (145ºF). Meanwhile, melt 1 Tbsp. butter in same skillet on medium-low heat. Add onions; cook 10 min. or until tender, stirring occasionally. Add broth, dressing and mustard; mix well. Simmer 8 min. or until slightly thickened. Remove from heat. Add remaining butter; stir until melted.
• Remove meat from oven. Cover with foil; let stand 3 min. Sprinkle with parsley; cut into thin slices. Serve topped with sauce.

Steps:

• Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
• Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
• Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
• Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
• healthy tips
• Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
• nutrition information
• Fat: 14g (before), 0.6g (after)
• Calories: 152 (before), 23 (after)
• Protein: 1g
• Carbohydrates: 2g
• Cholesterol: 2mg
• Fiber: 0g
• Sodium: 51mg

Steps:

• 1. Pork Au Poivre 1/3 cup Dijon mustard 2 T. oil 1 t. dried tarragon, crumbled 1 1/2 lbs. pork tenderloin, cut across grain into 1/2" thick slices 1/2 cup flour 1/4 cup cracked pepper 1/4 cup dry bread crumbs 3 T. oil Mix mustard, 2 T. oil and tarragon and spread generously on both sides of pork slices. Refrigerate at least 2 hours. Can be made 1 day ahead. Cover pork loosely. Mix flour, pepper and bread crumbs on large plate. Dip pork into mixture, coating generously on both sides. Heat 3 Tssp. oil in large skillet over medium high heat. Add pork in batches, don't crowd; Cook until no longer pink in center, about 4 minutes per side. Serves 4 Source: My Old Recipes

Steps:

• Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop.
• Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
• Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate and tent with foil to keep warm.
• Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute.
• Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes.
• Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.

Steps:

• Cut the tenderloin into 1-inch slices. Season with Montreal Steak Seasoning, to taste. (I lightly season both sides.) Allow to rest on counter for 10 minutes.
• In a large skillet, preferably cast iron, melt the butter and vegetable oil over medium heat. When skillet is hot, add pork slices without crowding the pan too much.
• Cook five minutes per side and then transfer to a heated plate. Turn the heat down to low and add the cognac. Scrape up the brown bits, turn the heat up to medium-high, and allow the cognac to boil for 30 seconds to burn off the alcohol.
• Pour pan juices over pork and serve immediately.

Steps:

• Cut the pork into 3/4-inch thick slices to make about 16 slices.
• Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
• Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
• Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.
• Remove to heated serving platter. Use additional butter with remaining pork slices.
• Turn heat to low and add the Cognac to the juices in skillet.
• Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
• Pour immediately over pork and serve.