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How to Make Peppercorn Pork Chops with Warm Pickled Pepper Relish - A Step-by-Step Guide

Are you looking for a new and exciting way to prepare pork chops? Look no further than this recipe for Peppercorn Pork Chops with Warm Pickled Pepper Relish. This dish is a delightful combination of savory and tangy flavors that will delight your taste buds and leave you craving more.

The star of this dish is the peppercorn-crusted pork chops. The bold, spicy flavor of the peppercorns pairs perfectly with the juicy, tender pork chops, creating a mouthwatering main course that is sure ...

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Ingredients

  • 1 teaspoon black peppercorns
  • 1 teaspoon white peppercorns
  • 1 teaspoon green peppercorns
  • 1 teaspoon pink peppercorns
  • 2 (8 ounce) boneless center-cut pork chops
  • 1 ½ teaspoons kosher salt, or to taste
  • 2 teaspoons olive oil
  • ⅓ cup chicken broth
  • 2 tablespoons cold butter
  • Quick Pickled Pepper Relish:
  • ¼ cup diced poblano pepper
  • 2 tablespoons diced orange bell pepper
  • 2 tablespoons diced red bell pepper
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • 3 pinches cayenne pepper
  • ¼ cup seasoned rice vinegar

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 2
  • Yield: 2 servings

  • Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
  • Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
  • Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
  • Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
  • Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
  • Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
  • Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
  • Serve pork chops with plenty of hot pickled pepper relish over top.

    • Nutrition

    449 cal.

    • Total Fat: 31g
    • Saturated Fat: 13g
    • Cholesterol: 109mg
    • Sodium: 2657mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 8g
    • Protein: 30g
    • Vitamin C: 44mg
    • Calcium: 46mg
    • Iron: 2mg
    • Potassium: 608mg

    Categories

    Pepper recipes
    Pork recipes
    Chop recipes
    Relish recipes