Bay Pork Chops with Peppercorns in White Wine Sauce
- 2 ½ pounds pork chops
- 2 cloves garlic
- salt & pepper
- ½ cup flour
- 4-6 bay leaves
- 1 Tablespoon peppercorns (if brined, rinsed first)
- 1 cup white wine
- 1 Tablespoon butter
- 1 Tablespoon flour
- Preheat the oven to 375 degrees.
- Heat your cast iron skillet over high heat while you prepare your chops.
- Mince & smash the garlic cloves and then rub them all over the pork. Season them with salt and pepper.
- Dump out about 1/2 a cup of flour on a plate and then dredge each side in the flour.
- Scatter the bay leaves in the hot skillet and then place each chop on top of a leaf, browning on each side for about 3-5 minutes.
- Add the peppercorns to the pan and transfer it to the hot oven until the meat is cooked through, about 5-7 minutes.
- Meanwhile, rub a tablespoon of butter along with a tablespoon of flour together with your fingertips until it's fully incorporated.
- When the pork chops are done, transfer them to a plate and return the skillet to the stove.
- Once again on high heat, deglaze the skillet with the white wine and allow it to simmer for a minute.
- Whisk in the butter/flour mixture until it begins to thicken up and get saucy. Season with a little bit of salt.
- Spoon over the chops and serve. (Preferably with something, such as rice or noodles, that will help you pick up every last drop of that sauce!)
Recipe by Reformation Acres at http://www.reformationacres.com/2014/12/pork-chops-with-peppercorns-wine-sauce-and-bay-leaves.html