Pork chops with peppercorn sauce

Instructions

1. Heat the oil in a large frying pan over high heat. Season the pork cutlets well with salt and pepper on both sides. Add half the cutlets to the pan and pan-fry for 4-5 minutes, or until golden. Turn the cutlets and cook for a further 4-5 minutes, or until cooked to your liking. Remove to a plate and then repeat with the remaining cutlets. Set aside and keep warm.
   
2. To make the peppercorn sauce, return the pan to medium-high heat and pour off any excess grease, reserving 1 tbsp in the pan. Add the eschallot and cook, stirring, for 30 seconds or until just softened. Stir through the rushed black peppercorns and toast for a further 30 seconds. Pour in the brandy and cook for 1-2 minutes, followed by the beef stock. Increase the heat to high and cook for 3-4 minutes, or until reduced by half. Stir through the green peppercorns, followed by the cream. Bring the peppercorn sauce to a rapid simmer and cook for 3-4 minutes, or until thickened to your liking.
   
3. Divide the pan-fried pork cutlets between plates and spoon over the peppercorn sauce. Sprinkle with parsley and serve with roast potatoes on the side.

• To make the twice-cooked roast potatoes, heat your oven to 200C (fan-forced). Place 1 kg peeled and halved baby potatoes in a large saucepan and cover with water. Bring to a boil, then simmer for about 15 minutes, or until just tender. Drain the potatoes in a colander, shaking to remove excess water. Toss potatoes in ¼ cup vegetable oil and season with salt. Tip onto a baking paper-lined oven tray and spread out. Place into the oven. Roast for about 40 minutes until the potatoes are browned and crisp.