Transform humble pork chops into delicious midweek treat with a creamy peppercorn sauce.

Serves 2


  • 2 large pork chops
  • 50g/2oz unsalted butter
  • 2 shallots, finely chopped
  • 2 tbsp whole black peppercorns, lightly crushed
  • 2 sprigs thyme leaves picked
  • 50ml/2floz brandy
  • 200ml/7floz beef stock
  • 250ml/9floz double cream


  1. Preheat grill for 10 minutes on full heat. Then grill chops for 10 minutes on each side until cooked and juices run clear (no blood).
  2. Heat butter in a frying pan over a medium heat. Once butter is foaming, add the chopped shallots and fry for 1-2 minutes until softened.
  3. Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened.
  4. Add the brandy and light with a match. Allow flames to flare up and then cool down.
  5. Add the stock and cook for another few minutes until reduced by half, then add the cream and return to a simmer.
  6. Cook for another minute then season to taste with salt and freshly ground black pepper.
  7. Serve when required.

See more recipes from our Farm Chef