Parisian Peppercorn Pork Recipe | Yummly

Parisian Peppercorn Pork

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Parisian Peppercorn Pork

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Simple chic. Serve this rich dish with a mixed greens salad, angel hair pasta and steamed asparagus.


  • 4 boneless pork chops (1-inch thick)
  • olive oil
  • salt (to taste)
  • pepper (to taste)
  • 1 cup onions (sliced)
  • 1 cup green bell pepper (finely chopped, OR red or yellow)
  • 1/2 cup dry white wine (OR chicken broth)
  • 1 Tbsp. garlic (minced)
  • 1 Tbsp. green peppercorns (crushed)
  • 1/4 cup cream cheese (cubed and softened)
  • 1/2 cup light cream
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    1. Heat a large skillet over medium-high heat. Brush chops lightly with oil and season with salt and pepper. Brown chops 2-3 minutes on each side, remove chops from pan. Reduce heat to medium. Add the onions and peppers; cook until vegetables are crisp-tender. Add wine, garlic and green peppercorns. Cook over high heat for 1 minute. Return pork chops to skillet; cover tightly; cook over low heat for 8-10 minutes, until internal temperature on a thermometer reads 145 degrees F. Remove chops to a serving platter; and rest for 3-5 minutes and keep warm. Stir the cream cheese into the wine mixture; add cream. Heat through (do not boil). Season to taste. Spoon peppercorn sauce over the pork chops.
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