Grilled Pork with Cracked Pepper Sauce
Peppercorn sauce or Steak au poivre is a type of sauce where creamed sauce together with butter, occasionally liquor (wine, cognac or brandy) and spices are prepared with lots of peppercorn usually black ones are used but green, red and pink are now getting popular. This type of sauce originated from the French cuisine and usually served in a different variety of meats like filet mignon, lamb racks, chicken and even fish.
Today instead of the usual meats where this is used we will be applying them on grilled pork, we will also make a less slightly creamy version which is perfect for this cut of meat.
- 4 pcs thick pork shoulder chops
- freshly ground black pepper
- olive oil
- Season pork shoulder shops with freshly ground black pepper and salt. Set it aside for 15 minutes.
- Drizzle some olive oil into the meat then grill pork pieces until cooked. Set aside and put some butter on top to melt.
- In a sauce pan heat oil and butter, add flour and cook until it forms into a roux.
- Gently add the beef stock, mix so it combines with the roux.
- Add the mustard, cream and lots of peppercorn bring to a boil, in low heat simmer gravy for 10 minutes or until it is thick and reduced. Drizzle over pork and add more freshly ground peppercorns.