This peppercorn pork chop dish became my instant favorite the first time I tried it on a cool weeknight when I had a craving for something bold but uncomplicated. I discovered the balance between a coarse pepper crust and a warm, acidic pepper relish by accident while testing quick pickles for a side salad; when I spooned those tangy peppers over a simply seared chop the contrast was so striking that it instantly became a repeat meal. The chops are crisp at the edges, tender in the center and the relish brightens every bite without overwhelming the pork.

I often reach for this when I want a dinner that feels a little special yet comes together quickly. The texture contrast — the slight crunch of freshly cracked peppercorns and the juicy pop of bell pepper — makes each forkful interesting. I remember serving this for a small dinner with friends who immediately asked for the recipe; they loved how the warm pickled relish acted almost like a quick chutney, cutting the richness of the meat. It’s one of those recipes that looks and tastes like effort without requiring hours in the kitchen.

Ingredients

• Black, white, green and pink peppercorns (1 teaspoon each): A mix of peppercorns gives complexity. Buy whole peppercorns from a reputable brand and crush just before using to preserve volatile oils and aroma. Crushing with the flat of a heavy pan produces uneven fragments that cling to meat.
• Pork chops (2 boneless center-cut, 8 ounces each): Look for center-cut chops about one inch thick for even cooking. Bone-in will add flavor but adjust sear time. Pat dry before seasoning for a better crust.
• Kosher salt (1 1/2 teaspoons): Use kosher for even seasoning; if using table salt reduce amount by about one third.
• Olive oil (2 teaspoons): A light extra virgin or regular olive oil will work. Heat until it shimmers to get a good sear without sticking.
• Chicken broth (1/3 cup): Adds depth and helps deglaze the pan; low-sodium broth gives you control over final seasoning.
• Cold butter (2 tablespoons): Cut into small pieces and added off heat to create a glossy, slightly thickened pan sauce.
• Quick Pickled Pepper Relish: 1/4 cup diced poblano, 2 tablespoons each diced orange and red bell pepper, 2 cloves minced garlic, 1/4 teaspoon kosher salt, three pinches cayenne, and 1/4 cup seasoned rice vinegar. Use fresh peppers for crunch and seasoned rice vinegar to add a mild sweetness; if unavailable, mix plain rice vinegar with a pinch of sugar and salt.

Instructions

Crush the peppercorns:Scatter all peppercorns on a cutting board. Use the flat bottom of a heavy pan to press and crush them to the texture you prefer — from coarse shards to a finer crack. The goal is a mixture that adheres to the meat and releases aroma when seared. Transfer the crushed pepper to a shallow dish for easy coating.Prepare and season the pork chops:Make three small slashes in the fat edge of each chop to prevent curling while cooking. Pat chops dry with paper towels and season both sides with kosher salt. Press a generous coating of crushed peppercorns into both sides so the seasoning adheres; the pressure helps the pepper bind.Dry-brine and rest:Place the chops on a rack set over a pan and leave at room temperature for 1 hour, turning once halfway and reapplying crushed pepper if needed. For deeper seasoning, refrigerate uncovered for 4 to 12 hours. This resting step firms the meat, helps with browning and concentrates flavor.Make the quick pickled pepper relish:While the chops rest, combine diced poblano, orange and red bell peppers, minced garlic, kosher salt, cayenne and seasoned rice vinegar in a bowl. Mix well, cover and let sit at room temperature for 1 hour so the vinegar softens the peppers slightly and develops acidity.Sear the chops:Heat 2 teaspoons of olive oil in a large skillet over medium-high heat until very hot and shimmering. Add the pork chops and sear undisturbed for about 5 minutes per side, using tongs to brown the edges for an additional 1 to 2 minutes. If the pan smokes, reduce to medium. Aim for an internal temperature of 140 degrees F; the chops should feel firm and springy but not hard.Rest the meat:Turn off the heat, transfer chops to a plate and tent loosely with foil. Resting for 5 to 8 minutes lets juices redistribute and brings the internal temperature up a few degrees for perfect doneness.Deglaze and finish the sauce:Return the hot skillet to medium-high, pour in 1/3 cup chicken broth and bring to a rolling boil. Add the pickled pepper relish and scrape the fond from the bottom of the pan with a wooden spoon. Reduce the liquid by about half, about 3 minutes. Turn off the heat and whisk in 2 tablespoons cold butter and any collected juices from the resting plate until the sauce is glossy.Plate and serve:Slice or serve the chops whole and spoon the warm pickled pepper relish and pan sauce over top. Serve immediately so the crust stays crisp and the relish remains warm and lively.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Keep the relish on top or in a separate container to maintain the crust when reheating. To reheat, use a low oven at 300 degrees F for 8 to 12 minutes, or a skillet over medium-low heat with a splash of chicken broth to restore moisture. Avoid microwaving if you want to preserve texture; the pepper crust softens quickly under microwave heat. For freezing, wrap individual chops tightly and place in a freezer bag; thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you do not have all four peppercorn varieties, use a mix of black and green peppercorns or coarse black pepper for a similar effect. Swap poblano for a milder Anaheim or omit for a less smoky relish. If you need dairy-free, substitute cold vegan butter or a neutral-flavored oil whisked in off heat to finish the sauce. For a lower-sodium option, reduce kosher salt during seasoning and use low-sodium chicken broth. To boost heat, increase cayenne slightly or add a finely chopped jalapeño to the relish.

Serving Suggestions

Serve with buttery mashed potatoes, roasted root vegetables, or a simple green salad dressed in lemon vinaigrette. The relish doubles as a bright condiment for roasted vegetables or even a slice of crusty bread. Garnish with fresh parsley or thinly sliced scallion for color and freshness. For a lighter meal, pair one chop with a crisp cabbage slaw and a wedge of lemon to pull through the peppery finish.

Cultural Background

This preparation is a modern American take that nods to classic pan-seared meats paired with quick pickles found in many cuisines. The peppercorn crust recalls French techniques that use coarse spices to flavor and protect meat during searing, while the warm pickled relish is a quick variation on quick-pickled vegetables common in Latin American and Asian home kitchens. The combination celebrates contrast — heat and acidity against rich protein — central to many global flavor traditions.

Seasonal Adaptations

During summer, use a mix of colorful fresh bell peppers and add a handful of diced heirloom tomatoes to the relish for juicier texture. In fall and winter, swap the poblano for roasted and peeled sweet peppers and include a splash of apple cider vinegar for seasonal warmth. For holiday entertaining, double the relish and serve in a small bowl so guests can spoon extra over their chops, and present with roasted root vegetables and a briny side like olives or caper berries.

Meal Prep Tips

For meal prep, dry-brine and crust the chops the night before and keep wrapped in the refrigerator. Prepare the relish up to 24 hours ahead; the flavor will mellow and integrate, making it even more aromatic. When ready to eat, sear and finish quickly in a hot skillet and rewarm relish gently on the stove. Portion into meal containers with a small separate cup for relish to keep the protein crisp until reheating.

The joy of this dish is the balance between simple technique and bold flavor. With a handful of pantry staples and a short bit of planning, you can serve a meal that looks like you spent hours on it. Try it once and I think this will become a favorite for the same reasons it did in my house: it is bold, bright and reliably delicious.