Pork Chops au Poivre

Pairs Well With

Serves 3-4


2 (1 1/2-inches-thick) bone-in pork chops, preferably rib chops (about 1 pound each)

1 1/2 teaspoons kosher salt, divided, plus more as needed

1 medium shallot

2 cloves garlic

2 tablespoons whole peppercorns, preferably a mix of black, white, pink, and red

1/2 medium lemon

1 tablespoon unsalted butter

2 tablespoons Cognac or brandy

1/2 cup beef or chicken broth

1/2 cup heavy cream

1/2 teaspoon Dijon mustard

2 teaspoons neutral oil, such as vegetable, canola, or avocado oil


Arrange a rack in the middle of the oven and heat the oven to 250°F. Season 2 (1 1/2-inches-thick) bone-in pork loin rib chops all over with 1 teaspoon of the kosher salt. Let sit at room temperature for 30 minutes.

Meanwhile, finely chop 1 medium shallot (about 1/4 cup) and 2 garlic cloves. Coarsely crush 2 tablespoons whole peppercorns in a mortar and pestle, or place the peppercorns in a kitchen towel and crush them with a meat tenderizer or cast iron pan. Juice 1/2 medium lemon until you have 2 teaspoons.

Fit a wire rack on a baking sheet. Press the crushed pepper onto the top and bottom of the pork chops. Place the pork chops on the rack. Bake until an instant-read thermometer inserted into the thickest part of the chops not touching bone registers 110°F, 40 to 45 minutes (start checking after 30 minutes).

About 15 minutes before the pork chops are ready, melt 1 tablespoon unsalted butter in a 12-inch cast iron or stainless steel skillet over medium heat. Add the shallot and garlic and cook until tender and beginning to brown, 1 to 2 minutes. Add 2 tablespoons Cognac or brandy and cook until mostly evaporated, about 30 seconds.

Add 1/2 cup beef or chicken broth, 1/2 cup heavy cream, 1/2 teaspoon Dijon mustard, the remaining 1/2 teaspoon kosher salt, and the lemon juice. Stir to combine and simmer until slightly reduced and thickened, 5 to 7 minutes. Taste and season with more kosher salt as needed. Pour the sauce into a serving bowl and cover to keep warm.

Wipe out the skillet with a paper towel. Heat 2 teaspoons neutral oil over high heat in the same skillet until faint wisps of smoke appear. Add the pork chops and sear until a crisp, brown crust forms, 1 to 3 minutes per side. Use tongs to hold the pork chops sideways to sear the edges until the fat cap is golden, 1 to 2 minutes per side. The pork chops are ready when an instant-read thermometer inserted into the center of the thickest part registers 135 to 140°F.

Transfer the pork chops to a clean cutting board and let rest for 5 minutes before slicing. Serve with the cream sauce.