2 tablespoons all-purpose flour
2 teaspoons three peppercorn blend, coarsely ground
1/4 teaspoon salt, divided
2 bone-in center-cut rib pork chops (3/4 to 1 inch thick), patted dry
1 tablespoon canola oil
1 tablespoon minced shallot
1/4 cup chicken broth
1/2 cup heavy whipping cream
1. Combine flour, peppercorns and 1/8 teaspoon of the salt on large plate. Pat pork chops in flour mixture, pressing to adhere.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Cook pork chops 6 to 8 minutes or until done, turning once. Remove pork; cover loosely with foil.
3. Add shallot to skillet; cook over medium heat 2 to 3 minutes or until soft, stirring frequently. Add broth; boil 1 to 2 minutes or until reduced by half, stirring to scrape up any browned bits from bottom of skillet. Stir in cream; boil 3 minutes or until reduced by half and slightly thickened. Stir in remaining 1/8 teaspoon salt; serve over pork.