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Pork chops with peppercorn and Worcestershire sauce cream
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This is a brilliant one-pan dish packed with punchy green peppercorns. The sauce is also great with steak or chicken.
25g essential Waitrose salted butter
2 essential Waitrose British outdoor bred pork loin chops (about 175g each)
4 fresh sage leaves (optional)
1 garlic clove, smashed
5 tbsp Worcestershire sauce
125ml essential Waitrose double cream
1-2 tbsp Waitrose Cooks’ Ingredients green peppercorns, drained and rinsed
1. Heat the butter in a large frying pan until foaming. Season the chops and add to the pan, frying for 4-5 minutes on each side, or until cooked through. Towards the end of cooking, add the sage leaves (if using) and garlic, then baste the meat with the butter. Remove the chops to a plate and cover loosely with foil.
2. Discard the excess butter from the pan and pour in the Worcestershire sauce. Simmer until reduced by about ½, then pour in the cream and a splash of water; simmer again until creamy. Add the peppercorns, taste and season, adding a splash more cream if it’s too punchy.
3. Serve the chops, spooning the sauce over the top, with steamed green beans and new potatoes, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in August 2014.