Crispy Fried Pork Chops with Creamy Peppercorn Sauce Step-by-step instructions

Before you start

Let the pork chops sit at room temperature for about 20 minutes before cooking to ensure even cooking. Pat them dry thoroughly. Set up the breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs.

Measure all sauce ingredients and have them within reach. Heat a large skillet over medium-high heat and gather your tongs, a wooden spoon, and a plate for resting the chops.

Instructions

Bread and sear

1. 1Prepare the pork chops
   Pat the pork chops dry with paper towels. Set up a breading station: place the flour in one shallow dish, the beaten eggs in a second, and the breadcrumbs in a third. Dredge each chop in the flour, shaking off excess, then dip into the egg, letting any excess drip off, and finally press into the breadcrumbs to coat evenly. Place the breaded chops on a plate while you bread the rest.
   Look for The chops are evenly coated with a dry, crumbly layer that adheres well.
   Tip Press the breadcrumbs gently so they stick, but don't pack them too tightly.
2. 2Heat the oil and butter
   In a large skillet over medium-high heat, add the olive oil and butter. Let the butter melt and foam, then reduce the heat to medium. The fat should shimmer but not smoke. If it starts to brown too quickly, lower the heat.
   Look for The butter is foamy and the oil is shimmering, but not smoking.
   Tip A mix of oil and butter raises the smoke point and adds flavor.

The breaded chops should have a dry, even coating that adheres without clumping. When they hit the hot oil, they sizzle immediately and the crust begins to brown.

After 4 minutes per side, the chops are golden brown and the kitchen smells of toasted breadcrumbs and butter. The internal temperature should be close to 145°F (63°C).

Deglaze and build the sauce

3. 3Fry the pork chops
   Carefully place the breaded pork chops in the skillet in a single layer, without crowding. Cook for 4 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C). If the chops are thick, cook a little longer. Transfer the chops to a plate and let rest for at least 3 minutes.
   Look for The crust is deep golden and crispy; the meat is cooked through.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use tongs to flip gently to keep the crust intact.
4. 4Make the peppercorn sauce
   After removing the chops, lower the heat to medium. Add the green peppercorns to the skillet and stir for about 30 seconds until fragrant. Pour in the brandy and let it bubble, scraping up any browned bits from the bottom. If the brandy flames, let it subside naturally.
   Look for The brandy sizzles and deglazes the pan, releasing the browned bits.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep a lid nearby to smother any flare-ups.

The skillet contains browned bits and rendered fat. When the peppercorns are added, they sizzle and release their aroma. The brandy bubbles and lifts the fond; if it flames, the flames subside quickly. The sauce should be a rich, dark brown before the cream and broth are added.

Simmer and serve

5. 5Simmer the sauce
   Pour in the beef broth and heavy cream, stirring to combine. Bring the sauce to a gentle simmer and cook for about 3 minutes, until it thickens and coats the back of a spoon. Season with salt if needed, though the broth may already be salty.
   Look for The sauce is glossy, thick enough to coat a spoon, and bubbling gently.
   Tip Simmer gently to avoid curdling the cream.
6. 6Finish and serve
   Return the rested pork chops to the skillet or place them on a serving platter. Spoon the creamy peppercorn sauce generously over the chops. Sprinkle with fresh parsley and serve immediately.
   Look for The sauce coats the crispy chops, and the parsley adds a fresh green contrast.
   Tip Serve with a side of mashed potatoes or green beans to soak up the sauce.

The sauce simmers gently, thickening to a velvety consistency that coats the back of a spoon. It's glossy, with flecks of green peppercorns and a creamy texture. The pork chops are returned to the skillet, bathed in the sauce, and sprinkled with parsley. The final dish is golden, crispy, and glistening.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the temperature and causes the crust to steam instead of crisp. Fry in batches if necessary.

Another is moving the chops too early—let them cook undisturbed for the full 4 minutes per side so the crust sets. For the sauce, avoid boiling the cream too hard, which can cause it to curdle. Keep it at a gentle simmer.

How to tell it’s done

The pork chops are done when the crust is deep golden brown and the internal temperature reaches 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part without touching the bone.

After removing from the skillet, let them rest for at least 3 minutes; the temperature will rise a few degrees during this time. The meat should be juicy and slightly pink in the center, but not raw.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Egg dishes: 160°F (71°C) in the thickest part