Peppercorn Pork Chops with Warm Pickled Pepper Relish

Chef John's moist, juicy pork chops with a spicy, peppered crust are topped with a sweet and sour pan sauce made from homemade pickled pepper relish.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 449 Calories

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons diced red bell pepper
• 1 teaspoon black peppercorns
• 2 tablespoons cold butter
• 3 pinches cayenne pepper
• 1 teaspoon pink peppercorns
• 1 teaspoon white peppercorns
• 1 teaspoon green peppercorns
• 2 (8 ounce) boneless center-cut pork chops
• Quick Pickled Pepper Relish:
• 2 tablespoons diced orange bell pepper
• 0.25 teaspoon kosher salt
• 0.33333334326744 cup chicken broth
• 0.25 cup seasoned rice vinegar
• 1.5 teaspoons kosher salt, or to taste
• 0.25 cup diced poblano pepper

Recipe Instructions

Step 1

Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.

Step 2

Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.

Step 3

Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.

Step 4

Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.

Step 5

Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Step 6

Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.

Step 7

Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.

Step 8

Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.

Step 9

Serve pork chops with plenty of hot pickled pepper relish over top.