Peppercorn Crusted Pork Chops with Creamy Parmesan Sauce
Peppercorn Crusted Pork Chops are pan-seared until golden and finished with a rich garlic parmesan cream sauce. The coarse black pepper crust adds bold flavor and texture, while the sauce balances everything with savory depth. This is a steakhouse-style dinner made simple enough for a weeknight.
Equipment
Ingredients
- 1 1/2 - 2 pounds Thick cut pork chops boneless
- 3 tbsp Chop House Blend
- 4 tbsp Unsalted butter
- 3-4 cloves Fresh garlic minced
- 1/4 cup Chicken stock
- 1 cup Heavy whipping cream
- 2 tsps Cornstarch + 1 tbsp water
- 1/4 cup Parmesan cheese shredded
- Fresh parsley for garnish, optional
Instructions
- Pat pork chops dry and heavily season each side with the Chop House Blend, set aside.1 1/2 - 2 pounds Thick cut pork chops, 2 tbsp Chop House Blend
- Heat a large skillet over medium-high heat. Melt butter then add in the seasoned pork chops in a single layer. Keeping the heat high, cook for 3-4 minutes per side or until a nice crust forms. Flip and cook for another 3-4 minutes. Transfer to a plate.2 tbsp Unsalted Butter
- Add in the remaining butter and allow to melt. Add in the fresh garlic and remaining Chop House blend, sauté for 1-2 minutes or until fragrant. Add in the chicken stock and scrape any bits off of the bottom of the pan. Reduce heat to medium.1 tbsp Chop House Blend, 2 tbsp Unsalted Butter, 3-4 cloves Fresh garlic , 1/4 cup Chicken stock
- Pour in the heavy cream and stir to combine. Combine the cornstarch and water, mix into the sauce. Stir in the parmesan, allow to simmer for 3-4 minutes until the sauce begins to thicken. Add the pork chops back in. Let everything simmer together for a few more minutes or until the pork chop temp at an internal temperature of 145 degrees F.1 cup Heavy whipping cream, 1/4 cup Parmesan cheese, 2 tsps Cornstarch
- Serve pork chops as is or over noodles or mashed potatoes and spoon over the cream sauce. Garnish with parsley and enjoy!Fresh parsley
Notes
- Season generously with Chophouse Blend.
This blend is designed to create bold, steakhouse-style flavor. Don’t be shy, press it firmly onto both sides so it forms a flavorful crust as it sears. - Pat the pork dry before seasoning.
Removing excess moisture helps the seasoning adhere and allows the chops to develop a deep golden crust. - Use a hot skillet.
Let your pan fully preheat before adding oil and pork. A proper sear locks in flavor and creates that beautiful caramelized exterior. - Don’t move the chops too soon.
Once they hit the pan, leave them undisturbed for several minutes so the crust can develop properly. - Build the sauce in the same pan.
After removing the pork, deglaze the skillet and scrape up the browned bits. That’s concentrated flavor from the Chophouse seasoning and sear. - Simmer gently when adding cream.
Keep the heat moderate to prevent the sauce from separating. - Use freshly grated parmesan.
Fresh parmesan melts smoothly and gives the sauce a silky finish. - Let the pork rest before serving.
Resting for 5 minutes keeps the chops juicy and tender.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 3gProtein: 41gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 216mgSodium: 221mgPotassium: 725mgFiber: 0.05gSugar: 2gVitamin A: 1281IUVitamin C: 1mgCalcium: 133mgIron: 1mg