Peppercorn Sauce Pork Chops

This 30-minute peppercorn sauce pork chops recipe has a sumptuous brandy cream sauce with a peppery finish! It’s easy to get this elegant dish on the table fast.

Ingredients · Servings 4

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

Method · 30 min

Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Pat them dry and season them with some salt & pepper.
Crush the peppercorns either by placing them in a ZipLoc bag and then using a rolling pin, heavy skillet, or meat mallet to smack them, or use a pestle and mortar. You want them to be somewhat intact vs. totally obliterated. The larger the pieces, the more peppery they will taste.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
Take the skillet off the heat for about a minute to let it cool down a bit.
Over medium heat, add the remaining butter and shallots to the skillet and sauté for about 4-5 minutes or until softened and lightly browned.
Add the brandy to the skillet and let it bubble for about 1-2 minutes (it should reduce a lot).
Add the beef broth and peppercorns to the skillet and let it simmer for 2-3 minutes.
Meanwhile, make a cornstarch slurry by combining the cornstarch with 2 teaspoons of cold water in a small bowl.
Pour in the cream and cornstarch slurry and give it a stir.
Add the pork chops (and any plate juices) back in and cook for another 3-5 minutes or until the sauce has thickened up a bit more and the pork chops are cooked through (145F minimum).
Sprinkle the parsley over top, season with salt as needed, and enjoy.

Why you’ll love it

A good peppercorn brandy sauce is one of those things that makes me feel like I’m dining at a fancy restaurant, but there’s really nothing to it. My version has everyday ingredients, and just a handful of them at that! If you’re a fan of pepper, you’re going to devour it.

Golden sautéed shallots add to the experience (what is it about shallots that also seems so special!?) in this creamy pork chops recipe. The chops themselves come out super tender, and they’re the perfect pairing with the silky brandy sauce. All in just half an hour!

What you’ll need

Pork chops – I use boneless.
Peppercorns – I like to use a colored peppercorn medley for variety. You can also use individual colors like green (they’re mild, fresh, and slightly herbal), pink (fruity and delicate), or the classic black (boldest of the bunch).
Brandy – the star of the sauce! It adds warmth and mellow richness. I like a Cognac like Hennessey or Rémy Martin. You can also use a similar style brandy not from the Cognac region of France like St-Rémy (more budget friendly).

Helpful tips

In general, cream sauces need a fair amount of salt to bring out the flavors, but keep in mind that the salt content in beef broth can vary from brand to brand, so be sure to taste this sauce prior to adding any extra salt.
Get a good sear on the pork for extra flavor! Also, make sure to not cook it far past 145F, or it won’t remain tender.

How to make peppercorn sauce pork chops

Season the pork chops with salt & pepper. Crush up the peppercorns. Heat the olive oil and a third of the butter in a skillet, then pan sear the pork chops on both sides. Transfer them to a plate.

Remove the skillet from the heat to cool for a bit. Add the remaining butter along with the shallots, and sauté them until lightly browned. Pour in the brandy, and let it reduce for a couple of minutes. Add the broth and peppercorns.

While it’s simmering, make a cornstarch slurry. To the skillet, pour in the heavy cream and cornstarch slurry. Stir, then return the pork chops and plate juices to the pan. Cook them through. Top with the fresh parsley, and add salt if needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I like to use a meat mallet or pestle and mortar to crush the peppercorns.
An instant read thermometer ensures you get that perfect 145F for juicy chops!
Cast iron is my fave for cooking pork chops. Here’s my Le Creuset.

Substitutions and variations

A finely chopped 1/2 small onion (sweet onion, yellow, etc.) will work instead of a shallot.
I don’t recommend subbing the cream for something lower fat; it’ll impact the thickness and intended taste of the sauce.

What to serve with peppercorn pork chops

Dress up salad greens with my bright and tangy Green Goddess Dressing.

Leftovers and storage

Store any leftovers of this pork for 3-4 days in the fridge in a covered container.
Reheat slowly over a low heat, taking care not to dry out the pork chops.
I don’t recommend freezing these because the sauce is likely to change texture due to the dairy.