These bone-in chops will leave you feeling like you’ve just left a pricey Parisian bistro. Finished with a French-inspired peppercorn sauce, these juicy chops are total date-night material. Served with buttery cabbage and crispy potatoes, you’ll be making this special-occasion recipe again and again.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Bone-in Pork Chops
Tricolored Peppercorns(ContainsTree Nuts)
Veggie Stock Concentrate
Yukon Gold Potatoes
Preheat oven to 400 degrees. Take the pork chops out of the refrigerator to come to room temperature. Cut the potatoes into ¾-inch cubes, then toss on a baking sheet with drizzle of olive oil and a pinch of salt and pepper. Place the baking sheet in the oven for 25-30 minutes, tossing halfway through cooking, until potatoes are golden brown and crispy.
Meanwhile, crush the peppercorns by pound them with with a pan or mallet inside a plastic bag until finely crushed. Mince the shallot. Mince or grate the garlic.
Make the butter-braised cabbage: heat 1 tablespoon butter in a large pan over medium heat. Add half the garlic to the pan and cook 30 seconds, until fragrant. Add the cabbage to the pan and cook, tossing, 3-4 minutes, until softened. Add ½ cup water to the pan and toss to combine. Simmer 4-5 minutes, until liquid has evaporated and cabbage is very tender. Season with salt and pepper, then set aside, covered, to keep warm.
Cook the pork chops: heat a drizzle of oil in the same pan over high heat. Add the pork chops and sear 4-5 minutes per side, until golden brown but not yet cooked through. Transfer pork chops to the baking sheet in the oven with the potatoes for about 4-6 minutes, until cooked to desired doneness. Set pork chops aside to rest for 5 minutes.
Make the shallot-peppercorn sauce: while the pork finishes cooking, add a drizzle of oil, the shallot and the remaining garlic to the pan. Cook over medium heat for 1-2 minutes, until slightly softened. Add 1 tablespoon tomato paste and the crushed peppercorns (to taste, we used about ¼ teaspoon) to the pan and stir to combine. Cook another 1-2 minutes, then stir in ½ cup water and the stock concentrate. Scrape up any browned bits from the bottom of the pan, then simmer for 2-3 minutes, until thickened and reduced by half. Remove from heat, then stir in 1 tablespoon sour cream and 1 tablespoon butter. Taste and season with salt and pepper.
Plate the butter-braised cabbage and potatoes, then top with the pork chops. Drizzle pork chops with the shallot-peppercorn sauce and enjoy!