Pork chops with peppercorn sauce

Ingredients

• 4 pork chops (approximately 600 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons olive oil
• 100 ml white wine
• 1 tablespoon mixed-color peppercorns
• 1 Knorr Natur liquid meat stock concentrate
• 250 ml cold water
• 50 g cooking cream (at least 20% fat)

Preparation

1. Take the cream out of the fridge 15 minutes before you start cooking. Pat the chops dry with paper towels and season them with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 2. Heat 2 tablespoons of olive oil in a pan and fry the chops for 3 minutes on each side, until browned. Transfer them to a plate. 3. In the same pan, using the remaining oil, pour in 100 ml of white wine and add 1 tablespoon of peppercorns crushed in a mortar. Let it reduce for 2 minutes, until the liquid has reduced. 4. Mix 1 Knorr Natur liquid meat stock concentrate with 250 ml of cold water and pour it into the pan. Return the chops to the sauce and cook for 7 minutes, turn them over, then cook for another 7 minutes, until done. 5. Mix 2 tablespoons of hot sauce with 50 g of cream, then pour the mixture into the pan. Simmer gently for 2 minutes, stirring and moving the pan now and then, until the sauce is creamy. 6. Take the pan off the heat and let the meat and sauce rest for 10 minutes before serving.