One of the secrets to good cooking is using freshly cracked pepper. Once you’ve experienced its wonderful flavor, you’ll use it often.
15m
PREP TIME
15m
COOK TIME
470
CALORIES
6
INGREDIENTS
Servings: 4
Ingredients
- 4 boneless pork loin chops, 3/4-inch thick (1 1/2 pounds)
- 1 to 2 tablespoons McCormick Gourmet™ Organic Peppercorn Melange, coarsely cracked
- 2/3 cup heavy cream
- 3 tablespoons dry white wine
- 2 tablespoons French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1/2 teaspoon McCormick Gourmet™ Organic Sage Leaves
INSTRUCTIONS
- 1 Coat both sides of each pork chop with cracked peppercorns, pressing so pepper mixture adheres to meat
- 2 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
- 3 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
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