Pork Chops With Pink Peppercorns And Cucumber Salad

• 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

1. Coat pork chops with 2 tbsp olive oil. Season. Coat in crushed peppercorns then set aside for 20 mins.
2. 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.
3. 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.
4. Distribute pork chops between serving plates and drizzle with sauce. Serve with cucumber salad.

pork chops, extra virgin olive oil, pink, cucumbers, fennel, red wine vinegar, handful, white wine, chicken stock

Taken from recipes-plus.com/api/v2.0/recipes/28454 (may not work)