Peppercorn Pork Chops
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
Succulent pork chops with a creamy white wine pan sauce, served with roasted potatoes and green beans.
Ingredients
- 1 lb Yukon gold potatoes cut into 1-inch chunks
- 2 tbsp olive oil divided
- Kosher salt and cracked black pepper
- 2 bone-in pork chops
- 1 lb green beans trimmed
- 1 medium shallot chopped
- 1/2 tsp fresh thyme leaves
- 1/4 cup dry white wine
- 1 tbsp mascarpone cheese
- Cracked black pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74 mg
- Iron: 2.66 mg
- Magnesium: 40.3 mg
- Phosphorus: 111 mg
- Potassium: 335 mg
- Zinc: 1.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and cracked black pepper
- 2 bone-in pork chops
- 1/2 tsp fresh thyme leaves
- 1/4 cup dry white wine
- 1 tbsp mascarpone cheese
- Cracked black pepper
Prepare
- 1 lb Yukon gold potatoes, cut into 1-inch chunks
- 2 tbsp olive oil, divided
- Trim 1 lb green beans
- Chop 1 medium shallot
Let's Cook
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Step 1.
Heat the oven to 425°F. Line two rimmed baking sheets with foil.
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Step 2.
Toss the potatoes with ½ tablespoon olive oil and a pinch each of salt and cracked black pepper. Spread them in a single layer on one of the prepared baking sheets. Roast for 20 minutes.
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Step 3.
While the potatoes roast, in a medium skillet, heat 1 tablespoon olive oil on medium-high until very hot. Season the pork chops with ¼ teaspoon salt. Add the pork to the skillet and cook until deep golden brown, about 3 minutes per side.
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Step 4.
Transfer the pork to the second prepared baking sheet (do not rinse the skillet). Roast until the pork is cooked through (145°F), about 10 minutes. Meanwhile, remove the potatoes from the oven after their initial 20 minutes. Toss the green beans with the remaining ½ tablespoon olive oil and spread them on the baking sheet with the potatoes. Return to the oven and roast until the potatoes and green beans are tender and lightly browned, 10 to 15 minutes more.
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Step 5.
While the pork and vegetables roast, heat the same skillet on medium-low. Add the chopped shallot and fresh thyme leaves; cook for 2 minutes, stirring. Whisk in the dry white wine, then the mascarpone cheese, ½ teaspoon cracked black pepper, and a pinch of salt. Simmer until the sauce is reduced, about 2 minutes, scraping up any browned bits from the bottom of the skillet.
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Step 6.
Serve the pork chops with the pan sauce, roasted potatoes, and green beans.