PORK AU POIVRE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (1 serving is 4 ounces)
Number Of Ingredients 7
Steps:
- Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
- In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.
PORK CHOPS AU POIVRE
Steps:
- Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)
- Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.
LAMB CHOPS AU POIVRE
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Use a mortar and pestle or a spice grinder to coarsely crush peppercorns, coriander and mustard and fennel seeds. Coat lamb chops on both sides, pressing the spices into the meat. Cover and refrigerate 1 to 3 hours. Remove from refrigerator 30 minutes before cooking.
- In a cast-iron skillet, heat oil on medium. Add chops and cook 7 minutes on one side. Turn chops, cover pan and cook about another 7 minutes for medium-rare, or until done to taste. Remove to a warm serving platter and cover loosely with foil.
- Pour off excess fat from pan. Add butter and cook on low until melted. Add shallots and cook on low until soft. Add stock, Cognac and creme fraiche and cook on medium, stirring, until sauce has thickened somewhat, about a minute. Season with salt.
- Place 2 chops on each of 2 dinner plates. Spoon sauce over and around. Scatter parsley on top and serve.
Nutrition Facts : @context http, Calories 1103, UnsaturatedFat 54 grams, Carbohydrate 6 grams, Fat 103 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 42 grams, Sodium 760 milligrams, Sugar 1 gram, TransFat 0 grams
PORK CHOPS AU POIVRE
From EatingWell January/February 2009. Dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices, or potatoes or rice of your choice, and something green!
Provided by KerfuffleUponWincle
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop.
- Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
- Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate and tent with foil to keep warm.
- Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute.
- Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes.
- Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.
PORK CHOPS AU POIVRE
Categories Pork
Number Of Ingredients 8
Steps:
- 1. Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess. 2. Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. 3. Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.
PORK AU POIVRE
Poivre means "pepper" in French. This is a quick version of Steak au Poivre that uses pork tenderloin. From Desperation Dinners!
Provided by Charmie777
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the pork into 3/4-inch thick slices to make about 16 slices.
- Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
- Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
- Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.
- Remove to heated serving platter. Use additional butter with remaining pork slices.
- Turn heat to low and add the Cognac to the juices in skillet.
- Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
- Pour immediately over pork and serve.
Nutrition Facts : Calories 280.8, Fat 17.1, SaturatedFat 7.6, Cholesterol 115, Sodium 150.1, Carbohydrate 1.1, Fiber 0.4, Protein 29.5
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- Preheat oven to 350°F. Place pork chop on a plate; pierce with a fork at 1/4-inch intervals. Flip pork, and pierce opposite side. Press salt and peppercorn blend evenly onto both sides.
- Heat oil in a 10-inch ovenproof skillet over high. Add pork chop; cook until browned, about 3 minutes per side. Transfer skillet with pork to preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 130°F, about 10 minutes.
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