An earthy meal: chops with cracked peppercorn and sage cream

By Jim Bailey
theyankeechef.blogspot.com

The sweet/sour flavor of Bordeaux mustard, made with grape juice, is perfect for this recipe. Other mustards that would be equally pleasing with the supreme flavor of this sage cream would be Dijon-style, hot and spicy German, hot English, earthy whole grain or sweet mustard.

Cracked peppercorn and pork with sage cream.

2 tablespoons peppercorns
4 (6-ounce) boneless pork chops
1 tablespoon olive oil
1/4 cup apple juice
2 tablespoons apple jelly
1 cup evaporated skim (non-fat) milk
2 tablespoons Bordeaux mustard
1/2 teaspoon rubbed sage
Pinch red pepper flakes

Crack the peppercorns* and coat both sides of each pork chop with them evenly. Heat oil in a large skillet over medium heat until oil is shimmering. Place the chops in skillet and cook for about 4 to 5 minutes per side, or until cooked throughout. Transfer pork to a plate, cover and keep warm while completing rest of recipe.

Without cleaning the skillet, add juice and jelly and bring to a boil over medium high heat, scraping the bottom of skillet to lift up the fonds. Reduce heat to medium and add milk, mustard, sage and red pepper flakes. Stir well. When just about ready to boil, immediately remove from heat and pour over cooked pork chops before serving.

*To crack peppercorns, simply place peppercorns in a plastic baggie and fold the top over. Grab the rolling pin and by pressing down and rolling, you can hear the crunch of the peppercorns. Keep rolling until size desired.

Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.