Over the years I have enjoyed a green peppercorn sauce on steaks.  I spotted an article in SeriousEats which included a recipe and the idea that green peppercorn sauce also works well for pork or chicken.  I made it for pork chops as follows.  This will make 4-6 servings and will take about half an hour.

Note that I checked three local supermarkets (Kroger, Wegmans, and Publix) and none had green peppercorns.  I bought a Thai jar at New Grand, the local international supermarket.

2 Tbs. unsalted butter

3 Tbs. draining and rinsed green peppercorns packed in brine

2 Tbs. chopped shallots

1 Tbs. all-purpose flour

1-1/2 cups stock (home-made beef, home-made chicken, or store-bought low sodium chicken)

¼ cup brandy

1 Thyme sprig or ¼ tsp. dried thyme

¾ cup heavy cream

Salt to taste

Pan fry the steak, pork or chicken in a little oil in a large skillet until nicely browned on both sides.  Hold the meat in a low oven while making the pan sauce.  (I put the pork chops in my toaster oven at 140 degrees.)

Pour out all the oil in the pan except for 1 Tablespoon.  Melt the butter in the pan over medium heat.  Add the peppercorns and shallots and cook until the shallots are soft, about 3-5 minutes.

Add the flour and cook, stirring frequently about 2 minutes.  Add the brandy and cook until it is nearly evaporated, scraping all the browned bits off the bottom of the pan.  Add the stock and thyme.  Mix well and cook until the mixture in the skillet has reduced by about a third, stirring occasionally, about 12-15 minutes.  Add in the cream, mix well, and cook until the entire sauce is reduced to about 2 cups, about 10 minutes.  Check the seasoning.

If necessary, reheat the meat before serving with the sauce.