Pork Au Poivre
Treat yourself to a restaurant-worthy meal without leaving home! Juicy, perfectly seared pork chops paired with a luscious sauce and crispy fries for a meal that's both comforting and impressive.
1 hr
Easy
2
What you’ll need
INGREDIENTS
- 2 SunPork Fresh Foods Pork Loin Chops
- 2 tsp. kosher salt
- 3 Tbsp. butter
- 2 eschallots, finely diced
- 4 garlic cloves, minced
- 3 thyme sprigs, plus extra to garnish
- ⅓ cup brandy
- ½ cup cream
- 1 tsp. Dijon mustard
- 2 tsp. oil
- 500g shoestring fries, cooked
- Parsley, to garnish
- Salt and pepper, to season
How to make it
- Pre-heat fan forced oven to 120°C. Line a baking tray with baking paper and place a wire rack on top.
- Pat the pork chops dry with paper towel. Generously season with salt and let sit for 15 mins.
- Place the pork chops on the wire rack, then bake in the oven for 30-45 mins until almost fully cooked through.
- Just before the pork chops are done, melt the butter in a fry-pan over medium heat. Add the shallots and garlic then cook for 2–3 mins until they soften but do not brown.
- Add the thyme and cook for 30 secs before adding the brandy. Cook for 1 min until the brandy has reduced slightly. Add the cream and Dijon mustard, stirring to combine. Season with salt and pepper to taste.
- Pour the sauce into a serving dish. Wipe out the fry-pan with paper towel and return to high heat.
- Heat the oil in the pan, then add the pork chops. Sear on each side for 1–3 mins until a nice crust forms. Transfer to a cutting board and allow to rest for 5mins before slicing.
- Serve the pork chops with the sauce and shoestring fries and enjoy!
