With my Porc au Poivre with Roasted Shallots, I decided to put a spin on a traditional steak au poivre by using boneless pork loin chops instead. The same flavorful topping applies here: freshly ground black peppercorns and because I just can’t resist the combo of pork and rosemary, fresh rosemary finely chopped as well. Seared to perfection on both sides and then baked until tender, this simple French dish is tasty enough on its own, but with the added bonus of caramelized, roasted shallots, it doesn’t get much tastier than this.
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Porc au Poivre with Roasted Shallots
- 4 boneless pork loin chops
- Salt and Pepper
- Olive Oil
- 2 Tablespoons finely chopped fresh rosemary
- 1 Tablespoon freshly ground black peppercorns
- 6 shallots, peeled and halved
- Preheat the oven to 375 degrees. To prepare the pork, season each with a pinch of salt and some of the chopped rosemary and freshly ground black pepper. Place the prepared shallots on a parchment-lined baking sheet; drizzle with olive oil and season with a pinch of salt and pepper.
- Roast the shallots for 25 minutes, or until they are tender and lightly caramelized. In the meantime, cook the pork. Heat 1 tablespoon of oil in an oven-proof skillet over medium-high heat. Sear both sides of the pork chops for 1 minute each side. Then place the pork chops in the oven and cook for 10-12 minutes, or until desired temperature is reached.
- Serve the pork chops along with the roasted shallots.