Pork Chops au Poivre
Mostly meat
Amount to eat (1 serving)
Time to prepare: 20 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.2g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 11g
Monounsaturated:14.2g
Polyunsaturated: 3.8g
Trans: 0.2g

Fatty Acids

Total Omega 3: 0.2g
Total Omega 6: 3.1g
ALA: 0.2g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 0.4g 2%
Net Carbs: 2
Sodium: 789.8mg 33%
Potassium: 730.4
Cholesterol: 164.5

Nutritional Values (g)


Calories: 480 Fat: 32g
Protein: 42g Carbs: 3g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Cooking wine (Alcoholic beverage)
2 fl oz / 58 grams
Vegetable oil (Natreon canola, high stability, non trans, high oleic (70%))
2 tbsp / 28 grams
Salt (Table)
1 tsp / 6 grams
Heavy whipping cream (Fluid)
1/3 cup, fluid (yields 2 cups whipped) / 79.3 grams
Peppercorn (Whole peppercorns, black)
1 tbsp / 6.4 grams
Pork loin, center loin (chops) (Fresh, bone-in, separable lean and fat, raw)
4 chop without refuse (Yield from 1 raw ch / 796 grams

Instructions

Step 1
Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
Step 2
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)
Step 3
Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.