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Peppercorn Pork Chops with Warm Pickled Pepper Relish
Peppercorn Pork Chops with Warm Pickled Pepper Relish
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Succulent pork chops with flavorful pepper crust, topped with tangy homemade pickled pepper relish sauce.
Ingredients:
  • 1 teaspoon black peppercorns
  • 1 teaspoon white peppercorns
  • 1 teaspoon green peppercorns
  • 1 teaspoon pink peppercorns
  • 2 (8 ounce) boneless center-cut pork chops
  • 1.5 teaspoons kosher salt, or to taste
  • 2 teaspoons olive oil
  • 0.33333334326744 cup chicken broth
  • 2 tablespoons cold butter
  • Quick Pickled Pepper Relish:
  • 0.25 cup diced poblano pepper
  • 2 tablespoons diced orange bell pepper
  • 2 tablespoons diced red bell pepper
  • 0.25 teaspoon kosher salt
  • 3 pinches cayenne pepper
  • 0.25 cup seasoned rice vinegar
Instructions:
  • Transfer peppercorns to a cutting board and crush to your desired consistency using the flat bottom of a heavy pan. Move the crushed pepper to a pan.
  • With a knife, score the fat on each pork chop in three places. Season generously with salt. Press crushed peppercorns firmly onto both sides of the chops until fully coated.
  • Place the chops on a rack over a pan and let them sit at room temperature for 1 hour, turning halfway through and adding more crushed peppercorns if needed. Alternatively, refrigerate for 4 to 12 hours.
  • As the chops are dry-brining, make the pepper relish: mix poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar in a bowl. Cover with plastic wrap and let sit on the counter for 1 hour.
  • Heat oil in a hot pan until shimmering. Sear pork chops for 5 minutes on each side. Use tongs to brown the edges for an extra 1 to 2 minutes. If the pan smokes, reduce heat to medium. Chops are done when firm to the touch and reach an internal temperature of 140°F (60°C).
  • Remove the pan from the stove and place the pork chops on a plate. Gently cover them with foil and allow them to rest.
  • Pour chicken broth into the sizzling pan and crank up the heat to high until it boils vigorously. Mix in pickled pepper relish using a spoon and deglaze the pan. Simmer until the liquid reduces by half, around 3 minutes.
  • Remove the pan from the heat and incorporate chilled butter along with any drippings from the pork plate, stirring until the butter is beautifully melted.
  • Top pork chops generously with zesty hot pickled pepper relish before serving.

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