
Active Time
20 min
Total Time
20 min
The sweetness of the Sherry used in this creamy pepper sauce (usually made with Cognac) makes it the perfect partner for pork chops.
Ingredients
Makes 4 servings1 tablespoon black peppercorns
4 (1/2-inch-thick) rib pork chops (bone in)
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup medium-dry or cream Sherry
1/3 cup heavy cream
Step 1
Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
Step 2
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)