Pork Chops au Poivre

Ingredients

• Cooking wine

  Alcoholic beverage

  2 fl oz or 58g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  Table

  1 tsp or 6g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

Directions

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.
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.)
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.