Pork Chop, Pink Peppercorn Sauce

Brined Pan-Seared Pork Chop, Pink Peppercorn Sauce, Fried Sage

One Pound duBreton Pork Chop
Pink Peppercorn Sauce, Fried Sage

Those who are familiar with San Pedro, our charming seaside corner of Los Angeles, know we are blessed with several beautiful feathery peppertrees that line our quaint streets. Recently, I harvested a bunch peppercorns for a still life photography session.

Pink Peppercorns

Now what to do with this cornucopia of pink peppercorns? Pink peppercorn brine and pink peppercorn sauce were paired with gorgeous one pound duBreton pork chops.

Exceptional flavor and certified humane practices make duBreton my favorite choice when it comes to pork products. They say, “Our hogs live happy and free.”

The animals are raised naturally. Straw is provided so the animals can root and play. No crates or antibiotics are used. Their farming practices are focused on animal welfare. I buy duBreton at Whole Foods Market.

Pink Peppercorn Brine

Serves 2

2 – 1 lb. duBreton pork chops bone-in

1 qt. filtered water

2 T. kosher salt

2 T. sugar

1 T. pink peppercorns

4 garlic cloves, smashed

Bring ingredients to a boil for 5 minutes. Let cool to room temperature then refrigerate. Place chops in a shallow bowl with cold brine making sure they are totally submerged. Cover. Brine for 12 hours.

Remove chops from brine. Dry with paper towels before cooking.

Pan-Seared Pork Chops

Preheat oven to 325°F.

Heat a cast iron skillet over medium-high heat. When hot, add “high-heat” canola oil. Add chops to the skillet and cook one side until golden brown. Flip and cook the other side. Then flip again, until both sides are nicely browned to a caramel color. Place skillet in oven to cook pork to an internal temperature of 145°F. Remove from oven and let chops rest 10 minutes covered with foil.

Meanwhile make the sauce and fry sage leaves in butter as garnish.

Pink Peppercorn Sauce

Pink Peppercorn Sauce

1 T. butter

2 T. shallot, finely chopped

2 garlic cloves, minced

1/2 c. chicken stock

1/3 c. cream

2 t. pink peppercorns, slightly crushed

2 t. tomato paste

salt to taste

Melt butter in a sauce pan over medium heat. Add shallot and cook until soft but not browned. Add garlic and cook another minute. Add chicken stock, bring to a boil, whisk in cream. Continue to cook as sauce thickens. Add peppercorns and tomato paste. Cook a few more minutes to perfect the consistency. Salt to taste.

To Serve

Ladle a generous serving of sauce on the serving plates (see image). This is a ONE POUND pork chop, so please do not serve with those annoying three little drops of sauce like some hip restaurants…Place chop on top of sauce. Scatter with plenty of fried sage leaves. Dig in!

Accompaniment suggestion is steamed cauliflower that is also excellent with the pink peppercorn sauce.

Pink sauce, serve with favorite pink wine, of course. It’s from Tavel.

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