Pan-Seared Pork Chops with Green Peppercorn Sauce

Name: Pan-Seared Pork Chops with Green Peppercorn Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons crushed red pepper; 118 milliliters dry white wine; 4 garlic 2 minced, 2 crushed; 2 Tbsps green peppercorns in brine, rinsed; 1 Finely grated zest of lemon; 237 milliliters low-sodium chicken broth; 118 milliliters extra-virgin olive oil; 8 slices very thin slices of lardo, see Note or unrolled pancetta; 5 inches thick boneless pork chops; 48 inches long rosemary branches; 4 servings Salt and freshly ground black pepper

This recipe serves 4. If $6.19 per serving falls in your budget, Pan-Seared Pork Chops with Green Peppercorn Sauce might be an outstanding gluten free, dairy free, and primal recipe to try. One portion of this dish contains roughly 7g of protein, 43g of fat, and a total of 503 calories. A mixture of olive oil, lemon zest, garlic 2, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Using your fingers, strip off the leaves from the bottom 4 inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons. In a large, shallow dish, mix the chopped rosemary with the minced garlic and 1/4 cup of the olive oil. Season the pork chops with salt and black pepper, add them to the rosemary marinade and turn to coat.

Ingredients you will need

Salt And Pepper

Minced Garlic

Pork Chops

Olive Oil

Marinade

Rosemary

Let stand at room temperature for 1 hour.

Wrap 2 slices of the lardo around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.

Ingredients you will need

Pork Chops

Rosemary

Wrap

Equipment you will use

Toothpicks

Skewers

In a large skillet, heat 3 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer.

Ingredients you will need

Pork Chops

Transfer the pork chops to a platter and keep warm.

Ingredients you will need

Pork Chops

Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the crushed garlic and cook over moderately high heat until golden brown, about 1 minute.

Ingredients you will need

Garlic

Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons.

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Wine

Equipment you will use

Frying Pan

Add the chicken broth, grated lemon zest and crushed red pepper and boil until reduced to 1/2 cup, about 8 minutes.

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Red Pepper Flakes

Chicken Broth

Lemon Zest

Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns. Season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Green Peppercorns

Garlic

Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.

Ingredients you will need

Sauce

Pork

Equipment you will use

Toothpicks

Equipment

Toothpicks

Skewers

Frying Pan

Ingredients

Servings:

0teaspoons

crushed red pepper 118milliliters

dry white wine 4

garlic 2 minced, 2 crushed 2Tbsps

green peppercorns in brine, rinsed 1

Finely grated zest of lemon 237milliliters

low-sodium chicken broth 118milliliters

extra-virgin olive oil 8slices

very thin slices of lardo, see Note or unrolled pancetta 5inches

thick boneless pork chops 48inches

long rosemary branches 4servings

Salt and freshly ground black pepper

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.