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Pan-Seared Pork Chops with Green Peppercorn Sauce Recipe

Pan-Seared Pork Chops with Green Peppercorn Sauce Recipe

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Pan-Seared Pork Chops with Green Peppercorn Sauce

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Ingredients

Count

Nutrition

355

Calories

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Ingredients:

Serving

8 6-inch-long rosemary branches
4 cloves garlic -2 minced, 2 crushed
1/2 cup extra-virgin olive oil
4 3/4- inch- thick boneless pork chops
salt and freshly ground black pepper
8 very thin slices of lardo, see note or unrolled pancetta
1/2 cup dry white wine
1 cup low-sodium chicken broth
finely grated zest of 1 lemon
1/8 tsp crushed red pepper
2 tbsp green peppercorns in brine, rinsed

Directions:

Using your fingers, strip off the leaves from the bottom 4 inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons. In a large, shallow dish, mix the chopped rosemary with the minced garlic and 1/4 cup of the olive oil. Season the pork chops with salt and black pepper, add them to the rosemary marinade and turn to coat. Let stand at room temperature for 1 hour.
Wrap 2 slices of the lardo around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.
In a large skillet, heat 3 tablespoons of the olive oil. Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer. Transfer the pork chops to a platter and keep warm.
Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil. Add the crushed garlic and cook over moderately high heat until golden brown, about 1 minute. Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons. Add the chicken broth, grated lemon zest and crushed red pepper and boil until reduced to 1/2 cup, about 8 minutes. Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns. Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	354.61 Kcal (1485 kJ)
Calories from fat	295.79 Kcal
		% Daily Value*
Total Fat	32.87g	51%
Cholesterol	17.62mg	6%
Sodium	477.33mg	20%
Potassium	183.75mg	4%
Total Carbs	3.36g	1%
Sugars	0.33g	1%
Dietary Fiber	0.14g	1%
Protein	7.37g	15%
Vitamin C	1.1mg	2%
Iron	1.9mg	10%
Calcium	15.8mg	2%

Amount Per 100 g
Calories	217.95 Kcal (913 kJ)
Calories from fat	181.8 Kcal
		% Daily Value*
Total Fat	20.2g	51%
Cholesterol	10.83mg	6%
Sodium	293.38mg	20%
Potassium	112.94mg	4%
Total Carbs	2.07g	1%
Sugars	0.2g	1%
Dietary Fiber	0.08g	1%
Protein	4.53g	15%
Vitamin C	0.7mg	2%
Iron	1.2mg	10%
Calcium	9.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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