Pork Chop Au Poivre Recipe

Prepare brine

In a medium bowl or container combine 6 cups water, 3 tbsp kosher salt, 1 tbsp sugar, 1 tbsp whole black peppercorns, 1 bay leaf and 2 crushed garlic cloves. Stir until salt and sugar dissolve.

Brine the chops

Submerge 2 bone-in pork chops in the brine, cover and refrigerate for 30 minutes to 2 hours (30–60 minutes for 1–1¼ inch chops is sufficient for visible flavor and moisture). Do not over-brine more than 4 hours.

Dry and rest

Remove chops from brine, discard brine, rinse briefly under cold water if desired, then pat very dry with paper towels. Place on a rack and refrigerate uncovered for 20–30 minutes if time allows to dry the surface (this helps a better sear).

Crack pepper

Crush or coarsely grind 2 tbsp black peppercorns. Press and coat both sides and the edges of each pork chop with the cracked pepper, leaving a thin layer. Lightly season both sides with 1 tsp kosher salt (remember chops were brined).

Sear the chops

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 1 tbsp neutral oil and 1 tbsp unsalted butter. When butter foams and begins to brown slightly, add pork chops. Sear without moving for 3–4 minutes until a deep golden crust forms. Flip and sear the other side 3–4 minutes. For 1–1¼ inch thick chops finish in oven if needed: transfer skillet to a 400°F (200°C) oven for 4–6 minutes until internal temperature reaches 145°F (63°C). Alternatively continue cooking on stove over medium heat, spooning pan juices, until 145°F is reached. Transfer chops to a warm plate and tent with foil to rest 5–7 minutes while you make the sauce.

Sauté aromatics

Return the skillet with remaining browned bits to medium heat. Add 1 tbsp unsalted butter and when melted add the minced shallot and 1 clove minced garlic. Sauté 1–2 minutes until softened and fragrant, scraping up browned bits from pan.

Flambé (optional) and deglaze

Carefully add 1 tbsp brandy or cognac to the hot pan. If comfortable, tip pan slightly to ignite briefly to burn off alcohol (cover or keep lid handy). If not flambéing, let alcohol simmer 20–30 seconds to reduce. Add 1 tbsp dry white wine or vermouth and let it reduce by half, scraping up any fond.

Build the sauce

Pour in 1 cup low-sodium chicken stock and 1 tsp cracked whole black peppercorns; simmer until reduced by about one-third (3–4 minutes). Stir in 1 cup heavy cream and 1 tsp Dijon mustard, lower heat to medium-low and simmer gently until sauce thickens slightly to coat the back of a spoon, about 4–6 minutes. Taste and adjust seasoning with salt to taste.

Finish sauce

Off heat, whisk in 1 tbsp cold cubed unsalted butter to add gloss and smoothness. If sauce is too thin, simmer a minute more; if too thick, add a splash of stock or cream to loosen.

Return pork to pan

Return rested pork chops to the skillet and spoon sauce over them to rewarm for 1–2 minutes. This melds flavors and brings chops to serving temperature without overcooking.

Transfer pork chops to plates, spoon additional au poivre sauce over each chop, sprinkle with chopped parsley and serve with lemon wedges on the side. Offer two sides of choice (e.g., mashed potatoes, roasted vegetables, or a simple green salad) alongside.