This 30-minute peppercorn sauce pork chops recipe features a silky brandy cream sauce with a bright, peppery finish. It’s an elegant, restaurant-style dish that’s surprisingly quick and easy to make at home.
Try one of these next: Easy Chicken Marsala, Pulled Pork, or Red Wine Braised Short Ribs.
Why you’ll love it
A rich peppercorn brandy sauce elevates simple pork chops into an impressive weeknight or dinner-party meal. This version uses everyday ingredients and simple techniques, delivering big flavor without fuss. If you love pepper, the crushed peppercorns give each bite a pleasing, spicy pop.
Golden sautéed shallots add a subtly sweet depth, while the chops stay juicy and tender when cooked to the recommended temperature. The whole meal comes together in about 30 minutes, making it perfect for busy evenings when you want something special.
What you’ll need
- Pork chops – boneless chops are convenient and cook quickly.
- Peppercorns – a mixed color peppercorn blend is attractive and flavorful; use black for more punch or green/pink for milder, fresher notes.
- Olive oil and butter – for searing and sauce richness.
- Shallot – finely chopped; it offers a sweeter, more delicate onion flavor.
- Brandy – adds warmth and depth to the sauce (Cognac-style brandy works beautifully).
- Beef broth – builds a savory base for the sauce.
- Heavy cream – gives the sauce its luxurious texture.
- Cornstarch – used as a slurry to thicken the sauce slightly.
- Parsley – chopped fresh parsley brightens the finished dish.
Helpful tips
- Taste the sauce before adding extra salt—store-bought beef broth can vary widely in saltiness.
- Get a good sear on the pork to build flavor, and remove the chops from heat once they reach 145°F (63°C) to keep them tender and juicy.
How to make peppercorn sauce pork chops
This overview highlights the steps; full ingredient amounts and detailed instructions are in the recipe card below.
Pat the pork chops dry and season with salt and pepper. Crush the peppercorns coarsely so they remain in small pieces. Heat the olive oil and one tablespoon of butter in a skillet over medium-high heat, then sear the chops until golden on both sides. Transfer the chops to a plate while you make the sauce.
Remove the skillet from the heat briefly, then add the remaining butter and the chopped shallot. Sauté until softened and lightly browned. Pour in the brandy and let it reduce for a minute or two. Add the beef broth and crushed peppercorns, and simmer briefly to meld flavors.
Whisk a cornstarch slurry (cornstarch plus a little cold water), then stir it into the simmering pan with the heavy cream. Return the pork chops and any collected juices to the skillet and cook until the internal temperature reaches 145°F and the sauce has thickened slightly. Finish with chopped parsley and adjust seasoning if needed.
Tools for this recipe
Basic kitchen tools make this easy: a heavy skillet or cast iron pan, a meat mallet or mortar and pestle to crush peppercorns, and an instant-read thermometer to check doneness.
- A meat mallet, rolling pin, or mortar and pestle for crushing peppercorns.
- An instant-read thermometer to ensure the pork reaches 145°F.
- A heavy skillet or cast-iron pan for the best sear and even heat.
Substitutions and variations
- Substitute a finely chopped small onion if you don’t have a shallot.
- Use full-fat heavy cream for the best texture and flavor; lower-fat substitutions will change the sauce’s richness and thickness.
What to serve with peppercorn pork chops
- Sour cream mashed potatoes, plain rice, or buttered pasta are excellent starches to soak up the sauce.
- Green vegetables like steamed or sautéed green beans, garlic-sautéed mushrooms, roasted asparagus, or roasted cauliflower make bright, simple sides.
- A crisp salad dressed with a tangy vinaigrette or Green Goddess-style dressing adds freshness to the plate.
Leftovers and storage
- Refrigerate leftovers in a covered container for 3–4 days.
- Reheat gently over low heat to avoid drying out the pork and to preserve the sauce texture.
- Freezing is not recommended, as the cream-based sauce can 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 make these peppercorn pork chops, please leave a star rating and a comment — feedback helps others find the recipe and lets me know how it turned out for you.
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 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 coarsely in a bag with a rolling pin, mallet, or use a mortar and pestle. Larger pieces give more peppery heat.
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Heat olive oil and 1 tablespoon butter in a skillet over medium-high. Once hot, sear pork chops 3–5 minutes per side (thinner chops on the lower end, up to 1″ thick on the higher end) until golden. Transfer to a plate.
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Remove skillet from heat briefly to cool for about a minute.
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Over medium heat, add remaining butter and shallots. Sauté 4–5 minutes until softened and lightly browned.
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Add brandy and let it bubble and reduce for 1–2 minutes.
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Stir in beef broth and crushed peppercorns and simmer for 2–3 minutes.
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Whisk cornstarch with 2 teaspoons cold water to form a slurry.
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Pour in cream and the cornstarch slurry, stir to combine.
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Return pork chops and any collected juices to the pan. Cook 3–5 more minutes until sauce thickens slightly and pork reaches 145°F (63°C) internal temperature.
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Finish with chopped parsley, adjust salt if needed, and serve.
Notes
- Boneless pork chops are quick and easy; you can use bone-in, but they may require longer cooking and may not fit in a single batch.
- Mixed peppercorns add color and a balanced flavor; use black peppercorns for a stronger bite. Reduce the amount if you prefer a milder sauce.
- Taste before salting—the saltiness of beef broth varies by brand.
- Pork is safe at 145°F (63°C). Use an instant-read thermometer to avoid overcooking, as pork can go from juicy to dry quickly.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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