Pork Chops 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:

• 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:

• 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:

• 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.