Pork Chops With Sauce Poivrade Recipes

PORK CHOPS WITH SAUCE POIVRADE

Steps:

• Heat 1 tablespoon oil in heavy large roasting pan over medium heat. Add riblets; sauté until brown, about 10 minutes. Stir 1/3 cup water into roasting pan, scraping up any browned bits. Simmer until liquid is almost evaporated, about 8 minutes. Add 2 cups stock. Simmer until liquid is reduced to 1/4 cup, about 12 minutes. Add remaining 2 cups stock, jelly and vinegar. Simmer until sauce is reduced to 1 cup, about 10 minutes. Strain into heavy small saucepan; discard solids. Add peppercorns. Bring to simmer. Stir in cornstarch mixture. Simmer until sauce thickens, stirring occasionally, about 5 minutes.
• Meanwhile, sprinkle pork chops with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add pork chops to skillet; cook until brown and just cooked through, about 4 minutes per side.
• Spoon sauce onto plates. Top with pork chops. Spoon cabbage and compote alongside pork chops and serve.

PORK CHOPS AU POIVRE

Steps:

• 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.
• 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.)
• 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.

PORK AU POIVRE

Steps:

• Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
• In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.