Pork Chops with Peppercorn Sauce | Easy, Creamy Recipe Guide

Peppercorn sauce is one of those magical, restaurant-quality finishes that makes even a simple weeknight meal feel special. Pair it with juicy, well-seared pork chops, and you’ve got a dish that’s both elegant and comforting—perfect for date night, a family dinner, or when you just want something a little extra. In this recipe, I’ll walk you through getting a beautiful crust on the pork, building a silky peppercorn sauce with balanced heat and richness, and timing everything so it comes together without stress. Expect tender meat, a velvety, peppery sauce, and the kind of aroma that draws everyone to the kitchen.

What Makes These Pork Chops with Peppercorn Sauce Irresistible

These pork chops deliver the trifecta of great cooking: deep flavor, satisfying texture, and a sauce that ties it all together. The chops are seared until golden and just cooked through, keeping them juicy at the center. Then comes the star—an ultra-smooth peppercorn sauce that’s creamy, lightly buttery, and laced with the gentle bite of green and cracked black peppercorns. A splash of brandy (optional but luxurious) and good stock give it lovely depth. The result is a dish that tastes like it came from a cozy bistro, but it’s absolutely doable at home.

What You’ll Need for Pork Chops with Peppercorn Sauce

• 4 bone-in pork chops (about 1-inch thick, 8 oz each): Bone-in chops sear beautifully and stay juicy; thickness helps prevent overcooking.
• Kosher salt (about 1½ teaspoons total): Seasons the meat throughout and helps build a flavorful crust.
• Freshly ground black pepper (to taste): Adds everyday seasoning; coarser grind helps with browning.
• 1 tablespoon neutral oil (canola, grapeseed, or avocado): High smoke point for clean, even searing.
• 2 tablespoons unsalted butter (divided): Enhances browning for the chops and adds silkiness to the sauce.
• 1 small shallot, finely minced: Provides a delicate onion sweetness that forms the base of the sauce.
• 1 small garlic clove, minced: Adds aromatic depth without overpowering the cream.
• 1–2 tablespoons green peppercorns in brine, drained and lightly crushed: Gentle, fruity heat and classic steakhouse-style character.
• 1 teaspoon coarsely cracked black peppercorns: A deeper, toasty pepper note to complement the green peppercorns.
• ¼ cup brandy or cognac (optional): De-glazes the pan and brings warm, nuanced sweetness; cooks off to leave flavor.
• ¾ cup low-sodium beef or chicken stock: Adds savory backbone and helps achieve the right sauce consistency.
• 1 teaspoon Dijon mustard: Subtle tang that rounds out the richness.
• ½ cup heavy cream: The main source of body and velvety texture.
• ½ teaspoon Worcestershire sauce (optional): A touch of umami to deepen the sauce.
• Fresh thyme (a few sprigs) or ½ teaspoon dried thyme: Herbal lift that pairs beautifully with pork.
• 1 teaspoon lemon juice (optional): A bright finishing note if the sauce feels too rich.
• Chopped parsley, for garnish: Fresh color and a clean finish.

How to Cook Pork Chops with Peppercorn Sauce, Step by Step

1. Season the chops early. Pat the pork chops dry with paper towels. Season both sides with kosher salt and a few grinds of black pepper. If time allows, refrigerate uncovered for 30–60 minutes to dry-brine; this helps develop a better sear and keeps the meat juicy.
2. Preheat the pan properly. Set a large heavy skillet (cast iron or stainless steel) over medium-high heat. When the pan is hot, add the oil and 1 tablespoon of the butter. The butter should foam and just start to brown—this is your cue to add the chops.
3. Sear to a golden crust. Lay the chops in the pan, leaving a little space between them. Sear without moving for 3–4 minutes, until a deep golden crust forms. Flip and sear the second side for another 3–4 minutes. If your chops are particularly thick, stand them on the fat cap briefly to render and brown the edges.
4. Finish to tender perfection. Reduce heat to medium. Continue cooking, flipping as needed, until the internal temperature reaches 140–145°F (60–63°C). This usually takes 2–4 more minutes depending on thickness. USDA recommends 145°F with a 3-minute rest for pork.
5. Rest the pork. Transfer the chops to a plate and tent loosely with foil. Rest 5–10 minutes to let juices redistribute. While they rest, you’ll build the sauce in the same pan.
6. Start the sauce aromatics. Pour off excess fat, leaving about 1 tablespoon in the pan. Over medium heat, add the minced shallot and cook 1–2 minutes, stirring, until softened and lightly golden. Add the garlic and cook 30 seconds more until fragrant.
7. Bloom the peppercorns. Add the green peppercorns and cracked black pepper to the pan. Stir for 30 seconds to toast lightly; this opens their aroma and flavor.
8. Deglaze with brandy (optional, but delicious). Off the heat, add the brandy. Return to medium heat and let it bubble, scraping up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce by half. If flambéing: keep long hair back, use a long lighter, and stand clear; flame will subside in seconds.
9. Add stock and reduce. Pour in the stock and thyme. Simmer 2–3 minutes, stirring occasionally, until reduced by about one-third. This concentrates the flavor and sets the stage for emulsifying the cream.
10. Stir in cream and Dijon. Lower the heat to medium-low. Whisk in the heavy cream, Dijon mustard, and Worcestershire (if using). Simmer gently, 3–5 minutes, until the sauce thickens slightly and coats the back of a spoon. Avoid a hard boil to keep it smooth.
11. Finish with butter and adjust. Turn off the heat and whisk in the remaining 1 tablespoon butter for gloss. Taste and adjust with salt, more cracked pepper, and a few drops of lemon juice if you want extra brightness. Remove thyme sprigs if used.
12. Serve and enjoy. Pour any resting juices from the pork plate into the sauce and stir. Spoon sauce over the rested chops, sprinkle with chopped parsley, and serve right away with your favorite sides.

Timing & Prep at a Glance

From start to finish, this dish moves quickly once you begin searing, so a little organization makes it smooth and stress-free.

• Prep time: 15 minutes (includes crushing peppercorns and mincing aromatics). Add 30–60 minutes if dry-brining in the fridge.
• Cook time: 18–25 minutes total (8–10 minutes to sear and finish chops, 8–10 minutes to make the sauce).
• Rest time: 5–10 minutes for the pork chops after cooking.
• Total hands-on time: About 35–45 minutes (not counting optional dry brine).
• When it’s ready: Chops should be 145°F after resting, and the sauce should be glossy, pourable, and thick enough to coat a spoon.
• Make-ahead tip: You can crush peppercorns, mince shallot/garlic, and pre-measure liquids up to 1 day ahead. Cook the chops and sauce just before serving for best texture.

Pro Tips for Best Results

• Start with dry pork. Patting the chops dry helps them brown instead of steam. If you have time, dry-brine in the fridge; the surface dries slightly and encourages a deeper crust.
• Use the right heat. A thoroughly preheated pan ensures good sear marks and flavor. Too low and the chops will gray; too high and the butter burns. Medium-high to start, then reduce as needed.
• Check temperature with an instant-read thermometer. Pulling the chops at 140–145°F gives you juicy meat after resting. Overcooking is the fastest way to dryness.
• Balance the sauce. If it tastes overly rich, a splash of stock or a few drops of lemon juice brings it into focus. If it’s too thin, simmer gently for another minute or two.
• Mix peppercorns for complexity. Green peppercorns give gentle, fragrant heat; cracked black pepper adds robust bite. Adjust to your preferred spice level.
• Deglaze smartly. Brandy adds beautiful depth, but if skipping alcohol, increase stock slightly and reduce a bit longer for intensity.
• Mind the salt. Because stock and brined peppercorns add sodium, taste before adding extra salt to the sauce.
• Keep the sauce silky. Avoid high heat once the cream goes in; gentle simmering prevents splitting and maintains a smooth texture.

Nutrition at a Glance

Approximate nutrition per serving (1 pork chop with sauce), based on 4 servings:

• Calories: ~450–500
• Protein: ~40–45 g
• Total fat: ~26–32 g
• Saturated fat: ~13–16 g
• Carbohydrates: ~4–7 g
• Fiber: ~0–1 g
• Sugars: ~2–3 g
• Sodium: ~600–900 mg (varies with stock and added salt)

These numbers are estimates and will vary based on the exact chop size, stock brand, and how much fat the meat renders. For lighter versions, you can swap half the cream for whole milk (reduce gently to avoid splitting) or use a lighter sear with less oil.

Your Top Questions, Answered

Can I use boneless pork chops instead of bone-in?

Yes, but choose chops at least 1 inch thick and watch the temperature closely. Boneless chops cook faster and are more prone to drying out. Reduce sear time slightly and aim to pull them at 140°F, then rest to 145°F.

What can I substitute for brandy in the sauce?

You can use additional stock, a splash of apple cider, or a small amount of dry white wine. If using wine, allow it to reduce for an extra minute to mellow the acidity before adding stock and cream.

How spicy is the peppercorn sauce?

It’s warmly peppery rather than fiery. Green peppercorns bring gentle heat, while cracked black pepper adds a little kick. Adjust amounts to taste—start small and add more at the end if you want bolder spice.

A Warm Send-Off

There’s something wonderfully satisfying about making a dish that feels both classic and cozy, and these Pork Chops with Peppercorn Sauce do exactly that. You get the comfort of a hearty, well-seared chop with the elegance of a silky sauce—easy enough for a Tuesday, special enough for company. If you’re cooking for loved ones, consider setting the pan on a trivet and spooning sauce at the table; it turns dinner into a moment. I hope this becomes one of those dependable recipes you reach for when you want a little restaurant magic at home. Happy cooking, and enjoy every peppery, creamy bite.