These Peppered Pork Chops have a little bit of a bite due to the cracked pepper, but the sauce adds great flavor and mellows the bite a bit. I served this with steamed brussel sprouts and flavored rice. Everyone loved it, especially my husband. I used green onions where this recipe called for leeks, but I bet it would be awesome with shallots too. I just used what I had on hand.
While I have been menu planning in the background all along, I’ve decided to make myself more accountable by joining in on Menu Plan Monday. Last night’s dinner, Peppered Pork Chops was a recipe I adapted from Cooking Light Complete Meals in Minutes. I’ve been really happy with this book so far. I’ve made quite a few recipes from it, including the popular Hot Fiesta Dip. These pork chops are no exception, full of flavor and easy to make.
The original recipe called for leeks, pears, and using white wine and pear brandy in the sauce. I adapted it to fit my needs, but like I said above, I really think shallots would be good in this. I almost always use vermouth where white wine is called for, so I subbed that too. I’ll be trying the shallots next time. :)
Peppered Pork Chops
adapted from Peppered Pork and Pears
4-5 pork loin chops, thin cut
1 teaspoon olive oil
2 teaspoons coarsely ground black pepper
1/2 teaspoon salt, divided
1 teaspoon butter
1 cup thinly sliced green onion
1/2 cup chicken broth
1/2 cup vermouth
1 teaspoon dried thyme leaves
Heat oil in skillet over medium-high heat. Sprinkle pork chops with pepper and 1/4 teaspoon of the salt. Add pork chops to pan and cook a few minutes on each side until nicely browned. Remove from pan and keep warm.
Add butter and green onion to pan and turn heat down to medium. Cook, stirring constantly, for about two minutes. Add broth, vermouth, thyme and salt. Raise heat and bring to a boil. Reduce for a few minutes so that sauce thickens. Return pork chops to the pan and cook through, turning occasionally.
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