Ingredients Jump to Instructions ↓

  1. 4 boneless pork chops, 1-inch thick Olive oil Salt and pepper

  2. 1 cup sliced onions

  3. 1 cup finely chopped bell peppers (red, green or yellow)

  4. 1/2 cup dry white wine or chicken broth

  5. 1 tablespoon minced garlic

  6. 1 tablespoon crushed green peppercorns

  7. 1/4 cup cream cheese, cubed and softened

  8. 1/2 cup light cream

Instructions Jump to Ingredients ↑

  1. Heat a large skillet over medium-high heat. Brush chops lightly with oil and season with salt and pepper. Brown chops 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 7 to 8 minutes, until chops are just done. Remove chops to a serving platter; 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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