Pork Chops With Pink Peppercorns And Cucumber Salad - cooking recipe

Ingredients

8 None pork chops
4 tbsp extra virgin olive oil
2 tbsp pink peppercorns, 1 tbsp lightly crushed, 1 tbsp left whole
3 None cucumbers, cut into chunks
1 bulb fennel, thinly sliced
2 tsp red wine vinegar
1 handful fresh flat-leaf parsley leaves
1/2 cup white wine
1/2 cup chicken stock

Preparation

Coat pork chops with 2 tbsp olive oil. Season. Coat in crushed peppercorns then set aside for 20 mins.
Meanwhile, for the cucumber salad, combine cucumbers and fennel in a colander over a bowl. Season with salt. Toss well then set aside for 20 mins to drain. Transfer to a bowl and toss with vinegar and remaining oil. Season and add parsley.
Heat a frying pan over medium-high heat. Saute pork for 3-4 mins per side, or until golden brown. Set aside in a warm place to rest, covered with foil. Add wine to pan and cook over high heat until reduced by 1/2, stirring constantly. Add stock and whole peppercorns. Cook for 2-3 mins, stirring constantly, until sauce has thickened slightly.
Distribute pork chops between serving plates and drizzle with sauce. Serve with cucumber salad.