Pepper Pork Chops au Poivre25 mins Serves 2
- Two 12-ounce pork chops
- 1 red bell pepper, sliced vertically
- 1 yellow bell pepper, sliced vertically
- 1 orange bell pepper, sliced vertically
- 1 shallot, roughly chopped
- 1/2 pound shiitake mushrooms, stemmed and cleaned
- 1/2 cup white wine
- 1/2 to 1 cup heavy whipping cream
- Granulated garlic, paprika, salt & pepper, to taste
- 2 tablespoons butter
Preheat oven to 400 degrees Farenheit. In a medium skillet, melt butter over medium heat. Season pork with salt, pepper, garlic powder and paprika. Place chop, seasoned side down, into the hot butter and season the other side. Flip once, and reduce heat to low until you get a nice sear. After a couple of minutes, transfer chops to an oven-safe dish and put into oven. Cook 12 minutes.
Add shallot, bell peppers and shiitake mushrooms into the remaining melted butter in the stovetop skillet. Cook on low, stirring frequently. Add white wine to deglaze the pan. Season with salt and pepper, to taste, and continue cooking until the liquid is reduced by half. Then, add heavy whipping cream. Allow to simmer for 5 minutes.
Pull the pork chops out of the oven. Place on plates with peppers and mushrooms on on top. Delicious!
We had a great time learning how folks in Fayetteville were "Growing Community Through Soil" with Tri Cycle Farms in our first episode on Saturday! We also cooked up our own delicious dish inspired by their work and outstanding food on display at the Ozark Beer Dinner. We hope that you enjoy our recipe for Pepper Pork Chops au Poivre - let us know how yours comes out!
"Cook With Brooks" airs on Saturdays at 5 p.m.