Best 3 Pork Chops Au Poivre Recipes
Pork chops au poivre is a classic French dish that is simple to prepare yet elegant enough for a special occasion. The pork chops are seared until golden brown and then finished in a creamy sauce made with brandy, cream, and crushed peppercorns. The result is a tender, juicy chop with a rich, flavorful sauce.
This article provides three different recipes for pork chops au poivre, each with its own unique twist. The first recipe is a classic version of the dish, made with brandy, cream, and crushed peppercorns. The second recipe adds a touch of Dijon mustard to the sauce for a little extra flavor. The third recipe uses a combination of white wine and chicken broth instead of brandy, resulting in a lighter, more delicate sauce.
No matter which recipe you choose, you'll be sure to enjoy this delicious and easy-to-make dish. Serve it with your favorite sides, such as mashed potatoes, green beans, or roasted vegetables.
PORK AU POIVRE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (1 serving is 4 ounces)
Number Of Ingredients 7
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.
PORK AU POIVRE
Poivre means "pepper" in French. This is a quick version of Steak au Poivre that uses pork tenderloin. From Desperation Dinners!
Provided by Charmie777
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 280.8, Fat 17.1, SaturatedFat 7.6, Cholesterol 115, Sodium 150.1, Carbohydrate 1.1, Fiber 0.4, Protein 29.5
PORK CHOPS AU POIVRE
From EatingWell January/February 2009. Dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices, or potatoes or rice of your choice, and something green!
Provided by KerfuffleUponWincle
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Tips:
- Use high-quality pork chops. Look for chops that are at least 1 inch thick and have a good amount of marbling. This will ensure that your chops are juicy and flavorful.
- Season the chops generously. Pork chops can handle a lot of seasoning, so don't be afraid to use a heavy hand. A good rule of thumb is to use 1 teaspoon of salt and 1/2 teaspoon of black pepper per pound of pork chops.
- Sear the chops in a hot skillet. This will help to create a flavorful crust on the outside of the chops while keeping the inside juicy. Sear the chops for 2-3 minutes per side, or until they are browned.
- Reduce the heat and cook the chops through. Once the chops are seared, reduce the heat to medium-low and continue to cook them for 8-10 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the internal temperature of pork loin chops.
- Let the chops rest before serving. This will allow the juices to redistribute throughout the chops, resulting in a more tender and flavorful bite.
Conclusion:
Pork chops au poivre is a classic French dish that is sure to impress your guests. The combination of tender pork chops, creamy sauce, and cracked peppercorns is simply irresistible. This dish is perfect for a special occasion, but it's also easy enough to make for a weeknight meal. Pork chops au poivre is a delicious and versatile dish that can be enjoyed by people of all ages.
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