Pork Chops au Poivre

Steak au poivre is a classic French preparation. Here I have applied the technique to boneless pork loin chops. They do have some heat so I accompanied them with horseradish mashed potatoes and Brussels sprouts. If you like spicy food this is a dish for you! You can cook the chops on a charcoal grill, under a broiler, or in a grill pan as I have.


  • 2 boneless pork loin chops about 1 inch thick, 5 or 6 ounces each
  • Kosher salt
  • Coarsely ground black pepper
  • Butter


Trim the pork of any excess fat. Season with kosher salt on both sides then coat generously with the pepper on all sides. Allow to rest at room temperature for at least 15 minutes.

Place the grill pan over medium-high heat. Brush lightly with oil and grill the pork for about 4 minutes per side for medium. Serve with a pat of butter.

(If you hear your mother’s voice in your head telling you that pork needs to be well done, ignore it! Today’s lean pork will get tough if overcooked. Trichinosis is very rare in the US and in any case is killed at 145° which is medium-rare.)


2 responses to “Pork Chops au Poivre

  1. Michelle Robillard October 28, 2010 at 23:32

    That’s my father’s voice I hear, he used to tell me that you can never over cook a pork roast. Your recipe sounds delish, love horseradish. Do you use one of those ricers for your mashed potatos?

    • Leo Cotnoir October 29, 2010 at 11:27

      It’s a wonder we grew up liking pork–and fish. My mother, who didn’t eat fish but cooked it for the rest of us, was of the “flakes easily with a fork” school. Of course by that time the fish is pretty much inedible.

      I have a potato ricer but always forget to use it since my trusty masher is always close at hand!

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