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–+ servings
Golden-seared bone-in pork chops simmering in a rich, creamy peppercorn sauce inside a cast-iron skillet, garnished with fresh thyme. The sauce has a velvety texture with visible specks of black pepper, highlighting the cozy, rustic feel of this comforting weeknight dinner.

Pork Chops with Peppercorn Sauce

Juicy, golden-seared pork chops smothered in a creamy, peppery sauce infused with thyme, Dijon mustard, and a splash of red wine. It’s a cozy, comforting dinner that feels elegant but comes together in one skillet in just 40 minutes - perfect for weeknights or slow weekends at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pork Chops
  • 4 bone-in center-cut pork chops about 1 inch thick
  • 1 ½ tablespoons butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 tablespoons flour
For the Peppercorn Sauce
  • 1 tablespoon butter
  • ¼ cup onion very finely chopped
  • 2 –3 teaspoons crushed black peppercorns from whole peppercorns
  • ¼ cup dry red wine
  • 1 cup chicken broth
  • ½ teaspoon Dijon mustard
  • 2 –3 sprigs fresh thyme
  • ¼ cup heavy cream
  • Salt and pepper to taste
To Thicken (optional)
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a cast-iron skillet, heat olive oil and butter over medium-high heat until sizzling.
  3. Season pork chops with salt and pepper, then dredge lightly in flour on both sides.
  4. Sear the pork chops in the hot skillet for about 2–3 minutes per side, until lightly golden.
  5. Transfer the entire skillet to the oven and bake 10–12 minutes, or until pork reaches an internal temperature of 140°F.
  6. Remove from the oven and place the skillet back on the stove. Quickly brown the chops again for flavor, then remove them to a plate to rest.
  7. Prepare the sauce: In the same skillet, melt 1 tablespoon butter. Add chopped onion and crushed peppercorns, cooking for about 1 minute until fragrant.
  8. Deglaze with red wine, scraping up any browned bits. Let it simmer for 1 minute until slightly reduced.
  9. Add chicken broth, Dijon mustard, and thyme. Lower heat to medium and let the sauce simmer for 3–4 minutes.
  10. Pour in heavy cream and stir until the sauce turns smooth and velvety. Season with salt to taste.
  11. Thicken (optional): Combine cornstarch and water in a small bowl. Whisk a little at a time into the simmering sauce until desired consistency.
  12. Return pork chops to the skillet, spoon sauce over top, and warm through.
  13. Serve hot with mashed potatoes or roasted vegetables, finishing with a few extra cracks of black pepper.

Notes

The secret to perfectly juicy pork chops is not overcooking them - remove from heat at 140°F and let them rest for 5 minutes before serving. The carryover heat will bring them to the ideal 150°F for tender, juicy meat.

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