Baked Pork Chops au Poivre with Red Wine-Shallot Sauce

Steak who? This bone-in pork chop riff on the classic French au poivre preparation is so good, we may never go back to beef. Using a blend of peppercorns, not just classic black, adds notes of floral and vegetal spice to this simple dish. Splurge on the Pierre Poivre N.7 from La Boîte genius spice blender Lior Lev Sercarz, or grind your own. Be sure to grind the peppercorns just before cooking to release the fresh aroma. This recipe is inspired by the peppery pork chop served at Anton's in New York City, which Master Sommelier Natalie Johnson loves as a special weeknight dinner, especially paired with a Corsican red wine.

1 (1" thick) pork loin chop, bone-in (1 lb)
1 tsp. sea salt
1 tsp. peppercorn blend, freshly ground
2 tsp. neutral oil, such as grapeseed
3 Tbsp. butter, divided
1 small shallot, chopped
¼ cup (2 oz) dry red wine
baby Yukon Gold potatoes, steamed

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place pork chop on a plate; pierce with a fork at ¼" intervals. Flip pork and pierce opposite side. Press salt and peppercorn blend evenly onto both sides.

Heat oil in a 10" ovenproof skillet over high. Add pork chop; cook until browned, about 3 minutes per side. Transfer skillet with pork to preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 130°F, about 10 minutes.

Remove skillet from oven, transfer pork to a plate or carving board. Return skillet to heat over medium; add 1 Tbsp. butter and let melt. Add shallot; cook, stirring occasionally, until aromatic and translucent, about 1 minute. Add wine; bring to a simmer over medium. Simmer, undisturbed, until reduced by half, about 3 minutes. Add remaining 2 Tbsp. butter; remove from heat and swirl skillet until butter is melted and emulsified into sauce. Carve pork; serve with sauce and potatoes.

Makes 2 servings.