Pork Chop au Poivre

Prep: 15 mins

Cook: 80 mins

Difficulty: Intermediate

Servings: 4 Servings

Cooking thick pork chops or steaks on the stovetop can be a challenge. You often run the risk of the outside being overdone while the inside hovers below the desired doneness temperature. Reverse searing solves this by slowly roasting the meat until almost to the desired temperature, then searing in a hot pan to finish cooking just before serving. This technique is often used for beef steaks, but it works wonderfully with thick and juicy pork chops.

Ingredients

2 (1 1/2-inches-thick) bone-in pork chops, preferably rib chops (about 1 pound each)
1 1/2 teaspoons kosher salt, divided, plus more as needed
1 medium shallot
2 cloves garlic
2 tablespoons whole peppercorns, preferably a mix of black, white, pink, and red
1/2 medium lemon
1 tablespoon unsalted butter
2 tablespoons Cognac or brandy
1/2 cup beef or chicken broth
1/2 cup heavy cream
1/2 teaspoon Dijon mustard
2 teaspoons neutral oil, such as vegetable, canola, or avocado oil

Instructions

Arrange a rack in the middle of the oven and heat the oven to 250°F. Season 2 (1 1/2-inches-thick) bone-in pork loin rib chops all over with 1 teaspoon of the kosher salt. Let sit at room temperature for 30 minutes.
Meanwhile, finely chop 1 medium shallot (about 1/4 cup) and 2 garlic cloves. Coarsely crush 2 tablespoons whole peppercorns in a mortar and pestle, or place the peppercorns in a kitchen towel and crush them with a meat tenderizer or cast iron pan. Juice 1/2 medium lemon until you have 2 teaspoons.
Fit a wire rack on a baking sheet. Press the crushed pepper onto the top and bottom of the pork chops. Place the pork chops on the rack. Bake until an instant-read thermometer inserted into the thickest part of the chops not touching bone registers 110°F, 40 to 45 minutes (start checking after 30 minutes).
About 15 minutes before the pork chops are ready, melt 1 tablespoon unsalted butter in a 12-inch cast iron or stainless steel skillet over medium heat. Add the shallot and garlic and cook until tender and beginning to brown, 1 to 2 minutes. Add 2 tablespoons Cognac or brandy and cook until mostly evaporated, about 30 seconds.
Add 1/2 cup beef or chicken broth, 1/2 cup heavy cream, 1/2 teaspoon Dijon mustard, the remaining 1/2 teaspoon kosher salt, and the lemon juice. Stir to combine and simmer until slightly reduced and thickened, 5 to 7 minutes. Taste and season with more kosher salt as needed. Pour the sauce into a serving bowl and cover to keep warm.
Wipe out the skillet with a paper towel. Heat 2 teaspoons neutral oil over high heat in the same skillet until faint wisps of smoke appear. Add the pork chops and sear until a crisp, brown crust forms, 1 to 3 minutes per side. Use tongs to hold the pork chops sideways to sear the edges until the fat cap is golden, 1 to 2 minutes per side. The pork chops are ready when an instant-read thermometer inserted into the center of the thickest part registers 135 to 140°F.
Transfer the pork chops to a clean cutting board and let rest for 5 minutes before slicing. Serve with the cream sauce.