Ingredients
- ½ pouch (16oz.) Land O’ Lakes® Butter Sauce #584419
- 5 lbs. Gordon Choice Fully Cooked Grilled Boneless Pork Chops
- ¼ cup Brandy
- 2 tbsp. Green Peppercorns, Cracked
- ½ cup Heavy Cream
- 2 tbsp. Shallot, Minced
Prep Less, Plate More
Brandy Peppercorn Chophouse Pork Chop
A steakhouse-style peppercorn sauce brings bold, restaurant-quality flair to a fast, fully-cooked pork chop.
Cracked peppercorns and a splash of brandy elevate Land O’ Lakes’ Butter Sauce into a bold, steakhouse-style finish for Sandridge’s Fully Cooked Grilled Pork Chops. This Brandy Peppercorn Sous Vide Pork Chop gives operators an elevated, higher-check entrée that plates beautifully with minimal labor.
Prep & Assembly:
- Sauté shallot in a small amount of Butter Sauce over medium heat until softened.
- Carefully add brandy and simmer until reduced by half.
- Whisk in remaining Butter Sauce, cracked peppercorns, and heavy cream; simmer until slightly thickened.
- Heat Sandridge Fully Cooked Grilled Pork Chops using desired method.
- Plate pork chops and top with warm peppercorn sauce; serve immediately
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