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 master 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.