The French have a way of turning simple ingredients into elegant dinners. That’s why I always turn to French cuisine when I’m serving a romantic meal at home. This recipe is inspired by the classic French bistro dish, steak au poivre, but instead of splurging on a steak, I’m serving a pork chop instead.
Here, thick bone-in pork chops encrusted with crushed peppercorns are reverse seared (that just means they start in the oven and finish on the stovetop). The pork is tender, juicy, and finished with a creamy Cognac sauce. I’d put this up against any restaurant meal, it’s that good.
Key Ingredients in Pork Chop au Poivre
How to Make Pork Chop au Poivre
Cooking thick pork chops or steaks on the stovetop can be a challenge. You often run the risk of the outside being overdone while the inside hovers below the desired doneness temperature. Reverse searing solves this by slowly roasting the meat until almost to the desired temperature, then searing in a hot pan to finish cooking just before serving. This technique is often used for beef steaks, but it works wonderfully with thick and juicy pork chops.
