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RECIPE: Peppercorn Pork Chops

Posted at 11:56 AM, Oct 19, 2016
and last updated 2016-10-19 12:56:00-04

Chef Jesus Almost of Piropos shares the recipe for their Peppercorn Pork Chop.

See more at www.kcrestaurantweek.com.

Peppercorn Pork Chop
Ingredients:
For Pork Chops:
o                  4-8oz. pork chops
o                  1 cup course ground black pepper
o                  1/2 cup extra virgin olive oil
For Mashed Potatoes:
o                  2 pounds russet potatoes
o                  1 cup heavy cream
o                  1 cup unsalted butter
o                  1 tbs. salt
o                  1 tsp. white pepper
For Asparagus:
o                  1 pound asparagus
o                  1/3 cup extra virgin olive oil
o                  salt and pepper to taste
For Brandy Cream Sauce:
o                  1 cup heavy cream
o                  1 cup brandy
o                  salt and pepper to taste
Instructions: Begin by prepping potatoes and asparagus for cooking by washing and peeling potatoes as well as removing woody ends from asparagus. Also remove the pork chops from the fridge and allow them to come up to room temperature.
Start with the mashed potatoes. Boil peeled potatoes in a large stock pot for about 30 minutes or until tender. Drain potatoes and put directly back into the same hot pot to allow moisture to evaporate. Mash potatoes with heavy cream, unsalted butter, salt, and white pepper over medium-low heat until smooth.
Start the preparation of the pork chops by sprinkling and pressing course ground black pepper onto the pork chops evenly on both sides. Heat oil in a large skillet over medium-high heat. Add pork chops and cook uncovered for 6 minutes on each side or until an internal temperature of 145 degrees is reached for medium rare. Cook additional time if greater temperature is desired.
While the pork chops are cooking, heat the olive oil in a large skillet over medium heat. Add asparagus spears and sauté for 3 minutes or until desired tenderness. Add salt and pepper to finish.
Remove the pork chops from the skillet and allow pork chops to rest for at least 5 minutes.
While the pork chops rest, reduce the heat from the skillet used to make the pork chops to medium heat. Add the brandy and cook for 3-5 minutes and then add heavy cream. Simmer uncovered for another 3-5 minutes until the sauce has thickened and reduced. Add salt and pepper to taste.
Plate by pouring sauce over the pork chops with sides of mashed potatoes and asparagus.