Pork chops with green peppercorns

Pork chops with green peppercorns

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 pork butterfly chops, loin chops or steaks
freshly ground black pepper
1 tablespoon oil
2 teaspoons green peppercorns
1 tablespoon french mustard
125-175ml cream
salt
watercress, to garnish
or parsley, to garnish

Method

  1. Season pork with salt and pepper. Heat oil in a large frying pan and fry pork for 4–5 minutes on each side. Remove to a heated platter and keep warm.
  2. Pour off all but 1 tablespoon fat from pan. Add peppercorns and fry for a few seconds, then add mustard and cream. Shake pan or stir with rounded side of a spoon to pick up brown bits on bottom of pan. Continue to cook until sauce thickens.
  3. Spoon sauce over pork and garnish with watercress or parsley. Serve with creamy, mashed potatoes or ribbon noodles and a green salad.
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