Directions:
- Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)
- Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393 Kcal (1645 kJ) | ||
| Calories from fat | 252.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.02g | 43% | |
|---|---|---|---|
| Cholesterol | 128.85mg | 43% | |
| Sodium | 767.31mg | 32% | |
| Potassium | 464.84mg | 10% | |
| Total Carbs | 0.87g | 0% | |
| Sugars | 0.38g | 2% | |
| Protein | 35.89g | 72% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 82mg | 8% | |
| Amount Per 100 g | |||
| Calories | 247.87 Kcal (1038 kJ) | ||
| Calories from fat | 159.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.67g | 43% | |
|---|---|---|---|
| Cholesterol | 81.27mg | 43% | |
| Sodium | 483.96mg | 32% | |
| Potassium | 293.18mg | 10% | |
| Total Carbs | 0.55g | 0% | |
| Sugars | 0.24g | 2% | |
| Protein | 22.64g | 72% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.8mg | 7% | |
| Calcium | 51.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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