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Pork Chops with Peppercorn Sauce

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Pork Chops with Peppercorn Sauce

2 one-inch thick bone-in centre cut pork chops , brined if you like *See Notes
1 1/2 Tbsp butter
1 Tbsp olive oil
Salt and freshly ground pepper
2 Tbsp flour

  • Preheat oven to 400F.
  • Heat olive oil and butter in an oven-proof or cast-iron skillet over medium-high heat. Pat dry pork chops and season with salt and pepper. Scatter flour on plate and dredge pork chops lightly on both sides. Sear chops in hot skillet until lightly golden on both sides. Pop the skillet with pork chops into preheated oven and cook until pork reaches 135F, about 10-12 minutes (depending on thickness of chops). Note that this is a little undercooked because it will cook a bit further on the stove-top and a bit more as it rests, so it will get to the recommended 145F in the end.
  • Remove from oven and place over medium-high heat on the stove-top. Quickly brown the chops on the stove-top, then remove to a plate to rest.

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