Pork Chops au Poivre

Ingredients

For the Pork Chops

• 2 Swift Bone-In Pork Loin Rib Chops (about 1½ inches thick)
• 1½ tsp kosher salt
• 2 tbsp whole peppercorns (black or mixed peppercorns), coarsely crushed
• 2 tsp neutral oil

For the Au Poivre Sauce

• 1 tbsp unsalted butter
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Cognac or brandy
• ½ cup beef or chicken broth
• ½ cup heavy cream
• ½ tsp Dijon mustard
• 2 tsp fresh lemon juice

Instructions

1. Preheat oven to 250°F. Season pork chops with 1 teaspoon of the salt and let rest at room temperature for 30 minutes.
2. Press the crushed peppercorns firmly onto both sides of the pork chops. Place on a wire rack set over a baking sheet.
3. Roast for 40–45 minutes, or until the internal temperature reaches 110°F. Begin checking early if your chops are thinner.
4. While the pork cooks, melt butter in a skillet over medium heat. Add the shallot and garlic and cook until softened, about 2 minutes.
5. Carefully stir in the Cognac and cook until mostly evaporated.
6. Add the broth, heavy cream, Dijon mustard, remaining salt, and lemon juice. Simmer for 5–7 minutes, until slightly thickened. Transfer the sauce to a serving bowl and keep warm.
7. Wipe out the skillet and heat the oil over high heat. Sear the pork chops for 1–3 minutes per side, including the fat cap, until a deep golden crust forms and the internal temperature reaches 135–140°F.
8. Let the pork rest for 5 minutes before slicing.
9. Spoon the warm au poivre sauce over the pork chops and serve immediately.