Pork Chops, With Green Peppercorn Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4pork chops
- Flour for dredging
- 1tablespoon Hungarian paprika
- 1tablespoon peanut or vegetable oil
- 1small onion, diced
- 1clove garlic, minced
- ½teaspoon thyme
- 1cup dry white wine
- 1tablespoon Dijon-type mustard
- 1tablespoon green peppercorns
- Coarse salt and freshly ground pepper
- 1tablespoon chopped parsley
Nutritional analysis per serving (4 servings)
445 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 42 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the pork chops dry with paper towels. Dredge them with flour, shaking off the excess, and sprinkle with paprika.
- Step 2
Heat the oil in a pan large enough to contain the pork chops comfortably. Brown the chops on both sides. Add the onion, garlic and white wine. Bring to simmer, turn heat down, cover and cook slowly for about 30 minutes, or until the chops are pale whitish-pink in the center. Be careful not to overcook them or they will become dry and tough.
- Step 3
Remove the chops to a heated serving platter. Stir the mustard and peppercorns into the sauce. Add salt and pepper to taste and spoon the sauce over the chops. Sprinkle with parsley and serve.
- This dish goes with noodles.
Private Notes
Comments
I used a bit more onion, and added a couple of tablespoons of heavy cream at the end. And I'm pretty sure the half teaspoon thyme is the right amount only if it's dried; I'd use 3 or 4 times as much fresh.
What about the thyme???
I used a bit more onion, and added a couple of tablespoons of heavy cream at the end. And I'm pretty sure the half teaspoon thyme is the right amount only if it's dried; I'd use 3 or 4 times as much fresh.
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