This 30-minute Peppercorn Sauce Pork Chops recipe features a silky brandy cream sauce finished with a bold peppercorn bite. Elegant enough for guests yet simple enough for a weeknight.
Pair it with mashed potatoes, rice, or a quick pasta and some green vegetables for a complete meal.
Why you’ll love it
A rich peppercorn and brandy cream sauce gives this dish a restaurant-quality finish while using everyday ingredients. The combination of peppery heat and smooth cream transforms simple pork chops into a luxurious, satisfying dinner.
Golden sautéed shallots add sweetness and depth while the pork chops stay tender and juicy when seared properly. Best of all, you can have this on the table in about thirty minutes.
What you’ll need
- Pork chops – boneless work well and cook quickly
- Peppercorns – a mixed-color blend gives variety; use black for a stronger, more peppery punch or green/pink for milder, fruitier notes
- Olive oil and butter – for searing and flavor
- Shallot – finely chopped for a delicate, sweet onion flavor
- Brandy – reduces into the sauce for warm depth; Cognac-style brandies are ideal but any good brandy will do
- Beef broth – adds savory body
- Heavy cream – creates the silky sauce texture
- Cornstarch – makes a quick slurry to thicken the sauce
- Parsley – brightens the finished dish
Helpful tips
- Taste the sauce before adding salt. Some beef broths are quite salty and the cream can mute flavors unless balanced with seasoning.
- Get a good sear on the pork for maximum flavor, and remove it from the heat when it reaches about 145°F to keep it tender and juicy.
How to make peppercorn sauce pork chops
Overview with step-by-step photos; full measurements and detailed steps are in the recipe card below.
Pat pork chops dry and season with salt and pepper. Crush the peppercorns coarsely—enough to release flavor but not pulverize. Heat olive oil and one tablespoon of butter in a skillet over medium-high heat, then sear the chops until golden, about 3–5 minutes per side depending on thickness. Transfer to a plate.
Remove the pan from heat briefly to cool a little, then return it to medium. Add the remaining butter and sauté the shallots until softened and lightly browned. Pour in the brandy and let it reduce for a minute or two to concentrate the flavor. Add the beef broth and the crushed peppercorns and simmer briefly.
Whisk a cornstarch slurry with cold water, then stir it into the simmering sauce along with the heavy cream. Return the pork chops and any collected plate juices to the pan and simmer until the sauce thickens slightly and the chops reach 145°F. Finish with chopped parsley and adjust seasoning if needed.
Tools for this recipe
Simple, reliable tools make this quick recipe easier: a meat mallet or mortar and pestle for crushing peppercorns, an instant-read thermometer to check doneness, and a heavy skillet or cast iron pan for an even sear.
Substitutions and variations
- Swap a finely chopped small onion for the shallot if needed.
- A lower-fat cream substitute will change the texture and richness; for best results use heavy cream as directed.
What to serve with peppercorn pork chops
- Sour cream mashed potatoes, rice, or simple garlic butter noodles complement the sauce well.
- Steamed or sautéed green beans, garlic mushrooms, roasted asparagus, or roasted cauliflower are all great vegetable sides.
- A crisp green salad dressed with a bright vinaigrette balances the creaminess of the sauce.
Leftovers and storage
- Store leftovers in a covered container in the refrigerator for 3–4 days.
- Reheat gently over low heat to avoid drying the meat or breaking the sauce.
- Freezing is not recommended, as the cream-based sauce may separate and change texture after thawing.
More easy pork recipes
- Boursin Pork Tenderloin
- Creamy White Wine Pork Tenderloin
- Marry Me Pork Tenderloin
- Creamy Mushroom Pork Tenderloin
- Creamy Garlic Pork Chops
If you try this recipe, please leave a rating and comment. Feedback helps refine the recipe and helps others decide to give it a try.
Peppercorn Sauce Pork Chops
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Ingredients
- 4 pork chops see note
- Salt & pepper to taste
- 1-2 tablespoons peppercorns see note
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1 shallot chopped finely
- 1/4 cup brandy
- 1/2 cup beef broth or stock
- 3/4 cup heavy/whipping cream
- 1 teaspoon cornstarch
- 1 tablespoon chopped fresh parsley
Instructions
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Remove pork chops from the fridge 15–30 minutes before cooking if possible. Pat dry and season with salt and pepper.
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Crush peppercorns by placing them in a zip-top bag and using a rolling pin or by using a mortar and pestle. Aim for coarse pieces so the pepper flavor stands out without being overpowering.
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Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Once hot, sear pork chops 3–5 minutes per side until golden (shorter for thin chops, longer for up to 1″ thick). Transfer to a plate.
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Remove the pan from heat for about a minute to cool slightly before continuing.
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Return pan to medium heat, add remaining butter and the shallot, and sauté 4–5 minutes until softened and lightly browned.
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Pour in the brandy and let it bubble and reduce for 1–2 minutes to concentrate the flavor.
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Add beef broth and the crushed peppercorns, then simmer 2–3 minutes.
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Make a slurry by mixing cornstarch with 2 teaspoons cold water.
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Stir in the heavy cream and cornstarch slurry until smooth.
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Return pork chops and any collected juices to the skillet and cook 3–5 minutes more, until the sauce thickens slightly and the internal temperature reaches 145°F.
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Garnish with chopped parsley, taste for salt, and serve.
Notes
- Boneless pork chops are easier and quicker to cook; if using bone-in, they may take longer and could require batch cooking.
- Use 1 tablespoon peppercorns for a milder sauce and up to 2 tablespoons for a stronger pepper flavor. Mixed peppercorns add color and complexity.
- Taste the sauce before adding additional salt because some beef broths vary in saltiness.
- Pork is safe to eat at 145°F (a slight blush of pink is fine). Use an instant-read thermometer to avoid overcooking.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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