Pork Chops Au Poivre (Kinda)

If there is one thing that you should know about me as a chef, its that I love black pepper. Love it. It goes in everything. Watching Good Eats a couple years back (if there are two things, its that I love Alton Brown), and I saw his recipe for Steak Au Poivre. Two or three months ago, I was walking by a cafe in Portland and I saw Canard Au Poivre on the menu. Rich, creamy sauce. Brandy, shallots. Black Pepper. I'm in love. This was my attempt. I tried to synthesize a recipe from a few I found online (and I didn't want to pay for brandy), and I ended up with something not quite Au Poivre, but still peppery and good. Red onion, red wine and cream were the base of the sauce with some sea salt and lots of black pepper. Lets get to it!

Ingredients

4 pork chops (I used boneless, bone-in is fine)
red wine
heavy cream
1 small red onion, chopped
sea salt
black pepper (fresh ground. There. Is. No. Substitute.)

There it all is. Its actually a pretty simple dish, and quick too since the chops were thin and cooked really fast. I hit the chops with the salt and pepper on both sides.
And tossed them in a pan with some olive oil. They got cooked until they were browned on both sides and looked like this:
Toss the onion in the pan and soften it a bit. Deglaze the pan with the wine, and be sure to scrape up all of the lovely bits that the chops left behind. Hit it with the cream and some salt, and a bunch of pepper. It will probably look like this:
Let this reduce by about half, taste and reseason. You then have your sauce. It looked like this:

I served this with pasta, so the plating looked like this:My nose was awful stuffed when I made this so I relied on the diners to see if it was really good or not. I heard that there was too much pepper, but I am sure it would seem fine to me... If I did it again, I would make more sauce so that there was enough for the pasta (we kinda ran out).