Recipe by Crush Magazine

Pork chops served with a classic creamy pepper sauce.

Serves: 4 Prep time: 20 minutes Cook time: 30 minutes Difficulty: easy

Ingredients

4 thick-cut pork loin chops

2 Tbsp (30 ml) whole black peppercorns

sea salt flakes

1 Tbsp (15 ml) olive oil

3 Tbsp (45 ml) butter

1 small onion, finely chopped

2 Tbsp (30 ml) Leopard’s Leap Culinaria Pinot Noir

4 garlic cloves, minced

1 C (250 ml) cream

To Serve

Steamed asparagus or tenderstem broccoli mashed potato

Crush the peppercorns in a mortar and pestle. Season the chops with half of the pepper and salt.

Heat a frying pan on high heat; add the olive oil and fry the chops until browned. Add the butter to the pan and spoon over the chops as they fry. Remove the chops and set aside.

Drain all but one tablespoon (15 ml) of fat from the pan. Reduce the heat and add the onion, sautéing until softened. Add the wine to deglaze the pan, then add the garlic and cook until fragrant, about 1 minute. Pour in the cream and the rest of the crushed peppercorns and simmer until the sauce thickens slightly.

You can opt to add the pork chops into the au poivre sauce to serve, alternatively, serve the sauce on the side. Delicious when accompanied by creamy mashed potatoes and steamed asparagus or tenderstem broccoli. 

Enjoy with generous glasses of Culinaria Pinot Noir.