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One of the secrets to good cooking is using freshly cracked pepper. Once you’ve experienced its wonderful flavor, you’ll use it often.
4 boneless pork loin chops, 3/4-inch thick (1 1/2 pounds)
1 to 2 tablespoons McCormick Gourmet™ Peppercorn Mélange , coarsely cracked
2/3 cup heavy cream
3 tablespoons dry white wine
2 tablespoons Dijon mustard
1/2 teaspoon McCormick Gourmet™ Sage, Rubbed Dalmatian
Coat both sides of each pork chop with cracked peppercorns, pressing so pepper mixture adheres to meat.
Cook pork chops in large nonstick skillet on medium-high heat 6 minutes per side or until desired doneness. (If pork browns too quickly, reduce heat slightly.) Remove pork to serving platter; cover and keep warm. Scrape any burnt peppercorns from skillet and discard.
For the sauce, add cream, wine, mustard and sage to skillet. Bring to boil. Reduce heat to low; simmer 2 minutes or until reduced to about 1/2 cup. Serve over pork chops.
To crack peppercorns: Place peppercorns in resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked.
(Amount per serving)
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