Simple chic. Serve this
rich dish with a mixed greens salad, angel hair pasta and steamed
asparagus.
Parisian
Peppercorn Pork
- 4 boneless pork chops,
1-inch thick
Olive oil
Salt and pepper
1 cup sliced onions
1 cup finely chopped bell peppers (red, green or yellow)
1/2 cup dry white wine OR chicken broth
1 tablespoon minced garlic
1 tablespoon crushed green peppercorns
1/4 cup cream cheese, cubed and softened
1/2 cup light cream
- Heat a large skillet over
medium-high heat. Brush chops lightly with oil and season with
salt and pepper. Brown chops on each side, remove chops from
pan.
- Reduce heat to medium.
Add the onions and peppers; cook until vegetables are crisp-tender.
- Add wine, garlic and green
peppercorns. Cook over high heat for 1 minute.
- Return pork chops to skillet;
cover tightly; cook over low heat for 7 to 8 minutes, until chops
are just done. Remove chops to a serving platter; keep warm.
- Stir the cream cheese
into the wine mixture; add cream. Heat through (do not boil).
Season to taste. Spoon peppercorn sauce over the pork chops.
Serves 4.
Wine suggestion: Serve
with a chilled Sauvignon Blanc, Viognier or Chardonnay.
Nutrition Facts
Calories 315 calories
Protein 26 grams
Fat 17 grams
Sodium 254 milligrams
Cholesterol 96 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
