{"id":146,"date":"2013-03-06T08:16:00","date_gmt":"2013-03-06T14:16:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/03\/06\/peppered-pork-chop-with-sauce-dinner-for-two"},"modified":"2013-03-06T08:16:00","modified_gmt":"2013-03-06T14:16:00","slug":"peppered-pork-chop-with-sauce-dinner-for-two","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=146","title":{"rendered":"Peppered Pork Chop with Sauce (Dinner for Two)"},"content":{"rendered":"

Ingredients:<\/b><\/span>
2 tablespoons all-purpose flour<\/span>
2 teaspoons three peppercorn blend, coarsely ground<\/span>
1\/4 teaspoon salt, divided<\/span>
2 bone-in center-cut rib pork chops (3\/4 to 1 inch thick), patted dry<\/span>
1 tablespoon canola oil<\/span>
1 tablespoon minced shallot<\/span>
1\/4 cup chicken broth<\/span>
1\/2 cup heavy whipping cream<\/span>

<\/span>Step-by-step:<\/b><\/span>
1. Combine flour, peppercorns and 1\/8 teaspoon of the salt on large plate. Pat pork chops in flour mixture, pressing to adhere.<\/span>

2. Heat oil in large nonstick skillet over medium-high heat until hot. Cook pork chops 6 to 8 minutes or until done, turning once. Remove pork; cover loosely with foil.<\/span>

3. Add shallot to skillet; cook over medium heat 2 to 3 minutes or until soft, stirring frequently. Add broth; boil 1 to 2 minutes or until reduced by half, stirring to scrape up any browned bits from bottom of skillet. Stir in cream; boil 3 minutes or until reduced by half and slightly thickened. Stir in remaining 1\/8 teaspoon salt; serve over pork.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients:2 tablespoons all-purpose flour2 teaspoons three peppercorn blend, coarsely ground1\/4 teaspoon salt, divided2 bone-in center-cut rib pork chops (3\/4 to 1 inch thick), patted dry1…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-146","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-2m","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=146"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/146\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}