Peppercorn Pork Chops

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Mike Garten

The creamy pan sauce makes these chops seem like fancy restaurant fare.

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Yields: 4 servings
Ingredients
1 tbsp. extra-virgin olive oil
4 bone-in pork chops (1"-thick)
Kosher salt
2 medium shallots, chopped
1 tsp. fresh thyme leaves
1/2 c. dry white wine
2 tbsp. mascarpone cheese
1 tsp. coarsely ground pepper
Roasted potatoes, for serving
Green beans, for serving
Directions
  1. In 12" skillet, heat olive oil on medium-high until very hot. Season pork chops with 1/2 teaspoon salt. Add pork to skillet; cook 3 minutes per side or until deep golden brown. Transfer to foil-lined rimmed baking sheet; bake at 425 degrees F for 10 minutes, or until cooked (145 degrees F).
  2. Reduce heat under skillet to medium-low. Add shallots and thyme. Cook 2 minutes, stirring. Whisk in white wine, mascarpone, pepper, and pinch salt. Simmer 2 minutes, scraping up browned bits.
  3. Serve pork with pan sauce, roasted potatoes, and green beans.

Nutritional Information (per serving): Calories 470; Protein 32g; Carbohydrate 41g; Total Fat 20g; Saturated Fat 6g; Dietary Fiber 6g; Sodium 370mg.

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