Pork Chops with Green Pepper Sauce

This sauteed pork chop dish accentuates the flavor of the meat without over powering it. It really allows the pork to take the spotlight. Who knew a lean cut of meat could be so juicy and delicious?

1/2 center-cut pork rack (cut into 4 chops and trimmed)
1 quart veal stock (or beef stock, get the stock with lowest sodium)
1/4 cup brandy
2 shallots (finely chopped)
2 TBSP. green peppercorn packed in brine (usually sold in a can)
1 cup heavy cream (more or less may be used, to taste)
1 TBSP. tomato paste
Oil
Butter
Salt and pepper
Watercress

1. Preheat oven to 400
2. Season chops with salt and pepper, saute in hot oil on one side (do not move or flip until a nice dark brown crust forms)
3. Flip, and discard excess oil
4. Remove pan from flame and add brandy (be VERY careful that the pan is no where near open flame)
5. Tilt pan towards flame to ignite brandy (away from your face, it will flame up quite high)
6. When flames subside, transfer Chops to an oven safe tray ,brown side up.
7. Cook 5-8 minutes (until internal temperature reaches 140)
8. Melt 1/2 oz butter in same pan over low heat, cook shallots, tomato paste and peppercorn 2 minutes (no browning)
9. Add stock and cream, simmer to reduce, when thickened and flavorful, season with S+P
10. Whisk in any cooking juices from chops. Allow chop to rest several minutes before serving.
11. Serve chops brown side up with desired amount of sauce (Do not cover chop completely, show off the nice brown color!)

I like to serve these pork chops with a simple watercress salad. Just lightly dress watercress with a lemon vinaigrette. A potato side of your choice would complete this spectacular meal.