Sunday, July 20, 2008
Peppercorn Crusted Porkchops
4 4-oz boneless pork chops
freshly ground black pepper
1/4 cup dry white wine
1/4 cup chicken or vegetable stock
2 tsp Dijon mustard
pinch of arrowroot powder, optional
Heat some bacon grease in a large heavy skillet over medium high heat.
Pound the pork chops to make them thinner. Coat each side with a little bit of sea salt and a liberal amount of black pepper.
Sear the pork chops for 2 minutes on each side and remove to a plate.
Add the wine, stock, and mustard to the drippings in the pan and deglaze. Reduce slightly until the sauce starts to thicken a bit. If you want it thicker, mix a pinch of arrowroot powder with a teaspoon of cold water and then add it to the sauce. Pour the sauce over the chops.
These chops I served with pan roasted asparagus. I just put olive oil and bacon grease in a skillet over medium high heat and let the asparagus cook while the chops were going. They got a nice little bit of char on the bottom. This meal was a definite winner! I'll definitely be adding it to the repertoire. :)