Seared Pork Porterhouse with Peppercorn Sauce

Preheat oven to 350 degrees. Season chops with 1 Tbsp. olive oil, salt and cracked black peppercorns. Heat remaining Tbsp. of olive oil in heavy skillet over moderate heat until almost smoking. Sear chops until golden on each side. Remove from skillet, transfer to oven-proof dish and finish in oven until just cooked through. Return skillet to heat. Add brandy and pink and green peppercorns and reduce by half. Add broth and reduce by half again. Swirl in cold butter and drizzle over finished chops.