First, melt the butter in a saucepan. Add the whole peppercorns and cook for a bit to release their flavor. Pour in the heavy cream, then add the bay leaf, half the chicken bouillon cube, a pinch of salt, and ground black pepper to taste.

Simmer over low heat for about 15-20 minutes, stirring and tasting to adjust the salt or pepper as needed.

Meanwhile, season the pork loin cutlets with salt and pepper. Heat a skillet over medium-high heat (not the highest setting) and cook the cutlets on both sides until well done. Remove from the pan and set aside.

Check the sauce to make sure the time has passed, then remove it from the heat and let it rest for 20-30 minutes. When ready, serve the sauce over the pork cutlets.