From my Cuisine at Home magazine:
Inspired by classic French cuisine, this Pork au Poivre has a generous coating of cracked
peppercorns that’s seared to create a crisp, flavorful crust. Although traditional steak au poivre is served with a simple (sometimes creamy) pan sauce, a smooth brandy sauce makes this pork feel like a luxury dinner.
We made this delicious Pork au Poivre with pasture-raised 1″-inch thick center cut pork chops from Sunny Cedars Farm
2 boneless pork loin chops (6–8 oz. each), seasoned,with salt
1/4 cup peppercorn mélange, crushed
2 Tbsp. olive oil
1/3 cup brandy
1/3 cup low-sodium chicken broth
1/2 tsp. white wine vinegar
1/2 tsp. chopped fresh thyme
3 Tbsp. unsalted butter, cubed
Preheat oven to 375°.
Coat both sides of pork chops with peppercorns. Heat oil in a sauté pan over medium-high until it shimmers.
Add pork chops and sauté until browned, about 2 minutes per side. Transfer pan to oven and
roast pork until an instant-read thermometer inserted into the thickest part registers 145°, 7–10 minutes.
Transfer pork chops to a plate; tent with foil.
Deglaze pan with brandy, scraping up any brown bits; cook over medium-high heat until liquid nearly evaporates, 2 minutes.
Add broth, vinegar, and thyme to pan and reduce, 4 minutes more. Off heat, whisk in butter,
1 cube at a time, adding more only when the butter melts.
Serve sauce over pork.
A peppercorn mélange is a blend of black, white, green, and pink peppercorns. Black, white, and green peppercorns come from the same plant but are harvested at different points in their ripening stage, creating different flavor profiles. Pink peppercorns are not peppercorns, but sweet and pepper-like dried berries that work well in blends.