Pork Au Pointe

Pork Au Poivre Part 1

Serves 4


  • 4 boneless pork chops about 8 ounces each
  • 1/4 cup ground mixed peppercorns. Try a combination of green, pink and black. Truth be told I am not a a fan  of white pepper in any form.
  • Truffle salt
  • 2 Tablespoons extra virgin olive oil
  • 1/3 cup brandy
  • 1/3 cup low-sodium chicken broth
  • 1/2 teaspoon white wine vinegar
  • Fresh thyme
  • 3 Tablespoons butter, cubed
  • Wide Buttered noodles - cooked to order


  1. Preheat oven to 375 degrees
  2. Coat both sides of pork chops with truffle salt and peppercorns Heat large sauté pan and heat oil Add seasoned pork chops. Sear about 3 minutes per side and then transfer to a baking sheet and roast until 145 internal temperature.
  3. Deglaze pan with brandy, scraping the bottom and reduce until almost all brandy is cooked off.
  4. Add broth, vinegar and fresh thyme to the pan  and reduce heat. Simmer about 3 minutes and then remove from heat.
  5. Whisk in the butter, one cube at a time Place pork chop over buttered noodles . Top with remaining sauce
Pork Au Poivre Part 2
Pork Au Poivre Part 3
Pork Au Poivre Part 4

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