Peppercorn Pork Chops

Name: Peppercorn Pork Chops
Yield: 4 serving(s)
Ingredients: 1 tbsp. extra-virgin olive oil; 4 bone-in pork chops (1"-thick); Kosher salt; 2 medium shallots, chopped; 1 tsp. fresh thyme leaves; 1/2 c. dry white wine; 2 tbsp. mascarpone cheese; 1 tsp. coarsely ground pepper; Roasted potatoes, for serving; Green beans, for serving

By The Good Housekeeping Test KitchenPublished: Nov 2, 2016

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Mike Garten

Yields:

4 serving(s)

The creamy pan sauce makes these chops seem like fancy restaurant fare.

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Ingredients

1 Tbsp. extra-virgin olive oil
4 bone-in pork chops (1"-thick)
Kosher salt
2 medium shallots, chopped
1 tsp. fresh thyme leaves
1/2 cup dry white wine
2 Tbsp. mascarpone cheese
1 tsp. coarsely ground pepper
Roasted potatoes, for serving
Green beans, for serving

Directions

1. Step 1In 12" skillet, heat olive oil on medium-high until very hot. Season pork chops with 1/2 teaspoon salt. Add pork to skillet; cook 3 minutes per side or until deep golden brown. Transfer to foil-lined rimmed baking sheet; bake at 425 degrees F for 10 minutes, or until cooked (145 degrees F).
2. Step 2Reduce heat under skillet to medium-low. Add shallots and thyme. Cook 2 minutes, stirring. Whisk in white wine, mascarpone, pepper, and pinch salt. Simmer 2 minutes, scraping up browned bits.
3. Step 3Serve pork with pan sauce, roasted potatoes, and green beans.

Nutritional Information (per serving): Calories 470; Protein 32g; Carbohydrate 41g; Total Fat 20g; Saturated Fat 6g; Dietary Fiber 6g; Sodium 370mg.

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