Instructions: Heat olive oil in large sauta pan or skillet on high until hot but not smoking.

Quickly sauta the pork chops (whole) on both sides until nicely browned.

Remove the pork chops into a baking dish.

Remove the pan/skillet from the heat and de glaze with the sherry and water mixture.

Add 1/4 cup heavy cream (you can use a little more if you want a really creamy sauce), all the peppercorns, and salt.

Cook over medium heat, letting the sauce reduce a little (probably about 5-7 minutes.)

Pour sauce over pork chops in baking dish. Cover with foil, but dont let the foil touch the chops or sauce. If you have a glass lid for the dish, thats much better.

Bake at 325 degree F. for 45 minutes to an hour, depending on the thickness of the chops.

When you take the chops out of the oven, youll notice that your sauce has become pretty runny. So pour the sauce back into the saute pan/skillet and heat until bubbly again.

Add 1/2 cup cream to the sauce and continue to cook until it reduces to the desired consistency. In the meantime, put your chops on a warmed serving plate. When the sauce has been reduced, pour it over the chops.

Serve and enjoy. You can garnish this dish with a few more pink or green peppercorns sprinkled on top and some parsley for looks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.