Method
1. Season the Chops:Generously season pork chops with salt and freshly ground black pepper.
2. Sear the Pork:
Heat a frying pan over medium heat with olive oil. Once hot, sear the pork chops for 3–4 minutes per side until golden. Transfer to a warm plate to rest.
3. Make the Sauce Base:
Reduce the heat. Add butter to the same pan, then sauté the chopped shallot for a few minutes until soft. Add garlic and rosemary, and cook for another minute.
4. Deglaze the Pan:
Pour in the white wine to deglaze, scraping any tasty bits from the bottom. Let it reduce by half.
5. Build the Sauce:
Stir in chicken stock, Dijon mustard, and Opies Green Peppercorns. Simmer for a few minutes.
6. Finish the Sauce:
Add the double cream and bring to a gentle simmer. Return the pork chops to the pan and cook for another 5–8 minutes, or until fully cooked through (depending on thickness).
7. Serve:
Plate the chops with creamy mashed potatoes and tenderstem broccoli. Stir chopped chives into the sauce and spoon generously over the pork—making sure some of those gorgeous green peppercorns land right on top.
Ingredients
For the Pork Chops
• 2 pork chops
• 2 tbsp olive oil
• 25g butter
• 2 garlic cloves, finely chopped
• 1 banana shallot, finely chopped
• 1 sprig rosemary, finely chopped
• 1 tsp Dijon mustard
• 200ml white wine
• 100ml chicken stock
• 100ml double cream
• 2 tbsp Opies Green Peppercorns
• 1 tbsp chopped fresh chives
To Serve
• Creamed potato
• Tenderstem broccoli
