Peppered Pork with Mustard and Sage

One of the secrets to good cooking is using freshly cracked pepper. Once you’ve experienced its wonderful flavor, you’ll use it often.

Serves: 4
15 mins Prep time 15 mins Cook time
15 mins Prep time
15 mins Cook time
  • 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

Cooking tip

To crack peppercorns: Place peppercorns in resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked.

Nutrition information

(Amount per serving)

  • 470Calories: 470Cholesterol: 178mg
  • Sodium: 280mgProtein: 51g
  • Total Fat: 25gFiber: 0g
  • Carbohydrate: 2g