Peppercorn Pork Chops

This is a really easy and flavorful sauce that can be used with beef or pork and it can be made very quickly once you have the peppercorns marinated and ready for use. These marinated peppercorns can be purchased already marinated in the Czech Republic but I have yet to fine them here. Instead we’ve resorted to marinating our own (see below for instructions).

I don’t often do this with beef since we tend to reserve our beef for the BBQ, yes even in the winter, but you can use any cut of meat you like for this. It will even work for fish but then I would use vegetable or chicken stock instead of beef stock.

2-4 Pork Chops
Enough Flour (to lightly coat the meat)
2 Tablespoons Oil
½ Cup of Beef Stock
½ Cream
1 Tablespoon Green Marinated Peppercorns *
½ Teaspoon Mustard (optional)

Dredge the pork chops in flour set aside, heat up oil in a frying pan and fry the pork chops in the pan. Fry until nicely golden and cooked. When they are done set the meat aside and pour out any excess oil, (you only want a little of it for the sauce). With the pan still on the element, add the stock and stir any/all of the flour bits from the bottom of the pan. When the sauce starts bubbling add the cream and marinated peppercorns and cook just until bubbly. This sauce should thicken on it’s own with just the left over flour in the pan. Lastly add the mustard, just to give the sauce a little zing. Pour the sauce over the chops and serve.

Peppercorns

This works with either red or green peppercorns, unfortunately the black ones tend to be much to hard and strong for this type of recipe. I haven’t been able to get these peppercorns in the regular grocery stores and have had to go to a spice store to get them. For me in Winnipeg that would be Empire Spice Mills at 908 William Avenue and there I have to purchase spices by the pound. That means that things like Bay Leaves or Red Peppercorns come in large containers!

Once you have the peppercorns wash out a couple of jars and heat them up. Boil some water with salt (just as a seasoning) in a pot and add the peppercorns. Mix the peppercorns for a couple of minutes until heated through, pack in jars with some of the liquid and seal. I generally make a large jar or two and leave them in the refrigerator. They typically don’t last long at my house.