Peppercorns add a spark to these grilled pork chops.
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1/4 cup Land O Lakes® Butter
1 cup sliced fresh mushrooms
1/3 cup chopped onion
1/2 cup dry white wine or chicken broth
1/3 cup chicken broth
1 cup sour cream
1/4 cup chopped fresh parsley
2 to 4 teaspoons green peppercorns in brine, well drained
2 teaspoons country-style Dijon mustard
1 tablespoon olive or vegetable oil
6 (3/4-inch thick) pork chops
Coarse ground pepper
Heat gas grill on medium or charcoal grill until coals are ash white.
Melt butter in 2-quart saucepan until sizzling; add mushrooms and onion. Cook over medium heat, stirring occasionally, 8-10 minutes or until tender.
Stir in white wine and chicken broth. Continue cooking, stirring occasionally, 20-30 minutes or until liquid is reduced to about 2 tablespoons.
Stir in sour cream, parsley, peppercorns and mustard. Continue cooking 5-8 minutes or until heated through.
Brush 1/4 teaspoon oil on both sides of each pork chop; sprinkle with pepper. Place chops onto grill. Cover; grill, turning once, 8-10 minutes or until pork reaches an internal temperature of 145°F and is no longer pink.
Serve chops with peppercorn sauce.