Peppercorn Pork Chops

Meanwhile, halve, peel, and finely chop the shallots. Strip the rosemary of the sprigs and finely chop the leaves (you’ll want about 2 teaspoons). Crush the peppercorns inside the bag with a mallet or large pan.

Heat a large drizzle of oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Cook them for 2-3 minutes per side, until browned but not yet cooked to desired doneness. Transfer them to the baking sheet in the oven to finish cooking for 3-5 minutes, or until cooked to desired doneness. Once finished, set aside to rest for 5 minutes.

Meanwhile, heat 2 Tablespoons butter in the pot you used for the potatoes. Once melted, add half the rosemary and cook for 30 seconds, until fragrant. Add 1/2 Cup milk (we sent more) to the cooked potatoes, then mash with a fork or potato masher until completely smooth and heated through. Add additional milk, if needed. Season to taste with salt and pepper. Set aside, covered, to keep warm. TIP: Check on the pork now and remove from the oven to rest, if ready.

In the same pan you used for the pork chops, 5 add the shallots and remaining chopped rosemary over medium heat. Add a splash of water (about 2 Tablespoons) and scrape up any brown bits from the bottom of the pan. Cook, tossing for 2-3 minutes, until softened. Add the stock concentrates, 1 cup water, and as much black peppercorn as you like (you can always add more later!). Simmer for 2-3 minutes, until reduced and thickened. Remove from the heat, then stir in the sour cream.