Wednesday, June 19, 2013
Seared Pork Porterhouse with Peppercorn Sauce
You're going to get semi-fancy with these brandy-infused pork loin chops packed full of peppercorn. This rich tasting dish is the perfect dinner party platter.
At a glance
2 thick-cut pork loin chops
2 Tbsp. olive oil, divided
Salt to taste
2 Tbsp. cracked black peppercorns
1/4 cup brandy
1 Tbsp. each green and pink peppercorns
8 oz. beef broth
1 Tbsp. cold butter
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.
Also From Around The Web