How to Make Peppercorn Pork Chops
Tree tablespoons of peppercorns
Four pork chops
Three tablespoons of butter
Half a glass of Sherry
Half a glass of Brandy
Two tablespoons of cooking cream
This recipe gives an added kick to a simple pork chop and the recipe makes for four servings, one pork chop per person, and of course if you feel that your guests may eat more or you have more guests then up the ingredients but you will need two large skillets instead of only one.
First crush the peppercorns with the meat mallet, and it does not matter how finely they are crushed, then pass each pork chop by rolling it in the pepper, and press down with your hands so that it gets well absorbed.
In a very large skillet heat the butter on low, and once this is melted add the pork chops (all four in the same skillet), and add a pinch of salt and cook on each side for ten minutes and then take out the pork chops and set them aside.
In the skillet now add the half a glass of sherry and let it boil lightly then add the cooking cream and stir a bit and then add the Brandy (and if you are more of an expert you can light it as flambé and wait for it to turn off, but you can do without).
Now add the pork chops back in the skillet and mix it well with the sauce and then serve immediately.