These Peppercorn Garlic Pork Chops are packed with flavor and a perfect 30 minute meal for busy nights!
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When life is crazy and you are busy and tired, go-to meals of 30 minute recipes are a life saver.
I know that when I’m in that place, I jump to things that are easy to make and don’t require much thinking. But it can get boring sometimes.
These Peppercorn Garlic Pork Chops are a perfect addition to your simple and easy pork chop recipes for busy nights. Ready in just 30 minutes on the stove.
The flavors of these skillet pork chops also make them versatile for any other flavors or side that you want to cook.
My favorites are rice, broccoli, Italian green beans, or potatoes.
The garlic black pepper pan sauce is completely optional but a great way to add moisture and more flavor, especially if you want to spoon it over your sides!
Selecting Pork Chops
You can use any size and type of pork chop that you want here, you just might need to adjust cooking time a little.
Bone in pork chops tend to take just a little longer than boneless.
I prefer bone-in for the extra flavor they bring. But if you use boneless, just reduce cooking time by approximately 1 minute per 1/2 inch thickness.
If you do not have peppercorns, coarse ground black pepper is the best substitute as it still has a little of that texture and will also let you still get pockets of the pepper spice when you eat them.
Finely ground pepper is not recommended, but will work well enough. Use as much or little as preferred.
- In a large, deep skillet, heat the oil over medium high heat.
- Sprinkle both sides of the pork chops with the garlic powder, salt, and black pepper.
- When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
- Flip the pork chops and continue cooking until cooked all the way through, approximately another 3 minutes, reaching the temperature of at least 145F in the middle. Be careful not to overcook.
- Remove the pork chops. Set aside and cover until ready to serve.
- To make the sauce: Reduce heat to medium. In the same skillet, add the additional oil and warm. (First remove anything that might look burnt, but keep all of the bits that are left in the pan!)
- Add the garlic, black pepper and cook until fragrant, approximately 30 seconds.
- Add stock and thyme, and simmer sauce over medium low until it starts to thicken, approximately 7 minutes. Scrape up the bits stuck to the pan to incorporate them into the sauce.
- Add the vinegar and stir. Season as desired with additional salt and black pepper. If too thick, add additional water or stock.