in France

Butcher-style pork chops

updated

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Ingredients for 4 servings:

  • 4 pork chops
  • 1 tbsp oil
  • 3 shallots
  • 2 onions
  • 20 g butter
  • 100 ml white wine
  • 50 ml white wine vinegar
  • 200 ml veal stock
  • 6 gherkins
  • ½ bunch parsley
  • 1 tsp mustard, hot
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Côtes de porc sauce charcutière

Season the pork chops with salt and pepper and fry them on both sides in hot oil. Keep warm. Finely dice the shallots and onions and fry in the butter until golden brown. Deglaze with white wine and vinegar and reduce considerably, then add the veal stock and reduce again. Finely dice the gherkins, chop the parsley, and add both to the hot sauce along with the mustard. Season with salt and pepper. To serve, coat the pork chops with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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