This recipe for pork chops with peppercorn sauce has been one of my favorite weeknight dinners for years. I first developed it on a busy autumn evening when I wanted something that felt special but didn’t demand hours in the kitchen. The combination of a crisp, flour-dusted exterior and a rich, peppery sauce won over the whole family the first time I served it. The meat stays juicy because of a quick oven finish, and the sauce—brightened by wine and rounded with cream—turns a simple chop into a memorable dish.

I often make this when friends come for dinner because it looks and tastes like I put in far more time than I actually did. The sauce sings of black pepper and shallot, with a subtle herb note from thyme and a gentle acidity from wine that balances the cream. If you brine the chops briefly beforehand, you’ll notice even better moisture retention and depth of flavor. Serve with mashed potatoes or buttered noodles to soak up every bit of the sauce.

Ingredients

• Pork Chops: 2 bone-in centre-cut pork chops, about 1 inch thick. Choose chops with a bit of marbling for better flavor and moisture—look for USDA choice if available. Brining for 30 minutes to 2 hours adds juiciness; pat dry before cooking.
• Fats for Searing: 1 1/2 tablespoons butter and 1 tablespoon olive oil. The oil raises the smoke point while butter adds flavor—this combination gives a beautiful crust without burning.
• Seasoning & Coating: Salt and freshly ground black pepper to taste, and 2 tablespoons all-purpose flour for a light dredge that promotes an even golden crust and helps the sauce thicken.
• Sauce Base: 1 tablespoon butter plus 1/4 cup finely chopped shallots or onion—shallots are preferred for their subtle sweetness. Use 2–3 teaspoons crushed whole black peppercorns for texture and bright heat.
• Liquids: 1/4–1/3 cup dry red or white wine (or dry Marsala) and 1 cup chicken or beef broth. Wine gives acidity and aromatic lift; use a dry wine you’d drink.
• Flavoring: 1/2 teaspoon Dijon mustard and 2–3 fresh thyme sprigs (or 1/4 teaspoon dried thyme) to add herbal depth. Finish with 1/4 cup heavy cream for silkiness—or omit for dairy-free while adding a little extra slurry to thicken.
• Thickener (optional): 2 tablespoons cornstarch mixed with 1 tablespoon cold water to form a slurry for adjusting sauce thickness as needed.

Instructions

Preheat and Prep: Set the oven to 400°F (conventional, not fan-assisted). If you choose to brine the chops, dissolve 1 tablespoon salt in 2 cups water and submerge for 30 minutes to 2 hours, then rinse and pat dry. Lightly season both sides of the chops with salt and freshly ground pepper before dredging in flour. Sear the Chops: Heat 1 tablespoon olive oil and 1 1/2 tablespoons butter in an oven-proof or cast-iron skillet over medium-high heat until the pan is shimmering and the butter foams. Dredge chops lightly in flour, shake off excess, and sear until golden, about 2–3 minutes per side. You want a deep golden crust without burning—adjust heat if browning too quickly. Finish in the Oven: Transfer the skillet to the preheated oven and cook until the internal temperature reaches about 135°F, roughly 10–12 minutes depending on chop thickness. This temperature accounts for carryover cooking; after resting it should reach the USDA-recommended 145°F. Rest and Sear Again: Remove chops from the oven and return the pan to the stovetop over medium-high heat. Quickly brown the chops again if needed for color, then transfer them to a warm plate and tent loosely with foil to rest while you make the sauce. Resting allows juices to redistribute for a moist chop. Build the Sauce: In the hot skillet, melt 1 tablespoon butter and add the finely chopped shallots and crushed peppercorns. Sauté, stirring, until the shallots are softened and golden, about 1 minute. Add 1/4–1/3 cup wine and reduce until mostly evaporated—this concentrates flavor. Pour in 1 cup broth, whisk in 1/2 teaspoon Dijon mustard and add thyme sprigs. Simmer until the sauce reduces slightly, then stir in 1/4 cup heavy cream and adjust seasoning with salt and pepper. Adjust Thickness: If you prefer a thicker gravy, whisk 2 tablespoons cornstarch with 1 tablespoon cold water and add a little at a time to the simmering sauce until desired consistency is reached. Taste again and remove thyme sprigs before serving. Serve: Spoon the hot peppercorn sauce over the rested pork chops and finish with a generous grind of fresh black pepper. Serve immediately with sides that will soak up the sauce.

Storage Tips

Cool leftovers to room temperature within two hours and refrigerate in a shallow airtight container. Chops with sauce will keep for up to 3 days; reheat gently over low heat on the stove or in a 300°F oven until warmed through. If you froze the dish, thaw overnight in the refrigerator before reheating. For longer storage, freeze the pork and defrost before adding fresh cream when reheating—cream can separate if frozen and thawed with the sauce.

Ingredient Substitutions

If you prefer gluten-free, skip the flour dredge and use 1–2 teaspoons of cornstarch to coat the chops or thicken the sauce. For dairy-free, substitute 1/4 cup canned coconut cream or a neutral, high-fat plant-based cream and increase the cornstarch slurry slightly to maintain body. Swap red wine for white if you want a brighter sauce, or use Marsala for a sweeter, deeper note. If thyme isn’t available, a small pinch of rosemary can be used sparingly.

Serving Suggestions

Serve with creamy mashed potatoes, buttered egg noodles, or a parsnip purée to soak up every drop of sauce. A simple green vegetable—steamed green beans or a dressed arugula salad—adds brightness and balance. Garnish with a sprig of thyme and a fresh grind of black pepper for contrast; crusty bread is highly recommended for mopping the pan.

Cultural Background

This preparation is French-inspired, echoing classic peppercorn sauces found in bistros and brasseries. Sauces made by deglazing a pan with wine and finishing with cream are a hallmark of French stovetop technique, and pairing them with a well-seared cut is a timeless approach. While the technique is European in origin, the use of hearty pork chops makes this a comforting dish that has been easily adapted into American home cooking traditions.

Seasonal Adaptations

In winter, use a richer broth and add a splash of fortified wine like Marsala to deepen flavors. In summer, lighten the sauce by using white wine and omitting cream, instead reducing the sauce more and finishing with a knob of cold butter for gloss. Swap thyme for a few chopped fresh parsley leaves at the end in spring for a brighter, herbaceous lift.

Meal Prep Tips

For meal prep, cook the chops and cool them quickly, then portion with sauce into meal containers. Reheat gently in a skillet with a tablespoon of water or broth to loosen the sauce, then finish with a splash of cream or butter for shine. Chop-on-demand: sear and finish the sauce ahead of time and reheat quickly while quickly grilling or pan-searing fresh chops for the last 5 minutes if you prefer freshly cooked protein on the day of serving.

Whether you’re feeding guests or making a weekday dinner feel special, these pork chops with peppercorn sauce are a reliable, delicious option. The technique builds confidence in searing and sauce-making, and the result is a comforting, flavorful meal that invites second helpings. Try it once and I’m confident it will become a repeat in your rotation.