Peppercorn Crusted Porkchops

serves 2
4 4-oz boneless pork chops
freshly ground black pepper
sea salt
bacon grease
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.

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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. :)