Pork chops with green peppercorn sauce

INGREDIENTS
4 lean pork loin chops
salt and freshly ground black pepper
1 tbsp sunflower oil

For the sauce
30g (1oz) butter
1 large shallot, finely chopped
4 tbsp dry sherry
11⁄2 tbsp green peppercorns in brine, rinsed, drained, and lightly crushed
150ml (5fl oz) chicken stock
4 tbsp crème fraîche

METHOD
Trim the chops of excess fat and season with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat and fry the chops for 6–8 minutes on each side, depending on thickness, until golden brown and the juices run clear. Remove from the pan to a warm plate and cover with foil.
Meanwhile, make the sauce. Melt the butter in the pan and fry the shallot over medium heat for 4–5 minutes, stirring often, until soft but not browned. Stir in the sherry and simmer for about 1 minute. Add the peppercorns and stock, bring to the boil, and simmer for 2–3 minutes, or until slightly reduced.
Stir in the crème fraîche, spoon the sauce over the chops, and serve immediately.