Topic · Meat & Poultry
Pan Fried Pork Chops with Charcutiere Sauce
Pan Fried Pork Chops with Charcutiere Sauce
The pork chops featured in this classic French bistro dish are pan-fried and served with a tasty brown sauce, then garnished with very thin gherkin juliennes.
FOR THE MEAT:
- 4 thick pork chops
- 0.5 ounce butter
- 1 tablespoon vegetable oil
CHARCUTIÈRE SAUCE:
- 0.5 ounce butter
- 0.25 cup onion, (finely chopped)
- 0.5 pound button mushrooms, (cut in quarters)
- 1 teaspoon dry tarragon
- 0.5 cup white wine
- 1 cup veal stock
- 0.25 cup heavy cream
- 0.25 cup gherkins, (cut into julienne and blanched)
- 1 tablespoon Dijon mustard
GARNISH
- 1 tablespoon parsley, (chopped)
Preheat the oven to 325°F.
Heat the oil and butter in a large pan. Season the chops with salt and pepper, and brown on both sides for about 3-4 minutes on each side. Transfer them to a heated platter and reserve in the oven.
Remove excess fat from the pan, add butter and cook chopped onions on low heat. Add mushrooms and tarragon, and sauté on high heat until they start browning a little. Add white wine and stock into the pan, bring to a boil and simmer for 5 minutes. Add the cream and simmer until the sauce reduces enough to coat the back of a spoon.
Stir in the mustard, and then return the chops to the pan, basting well. Place the chops in hot plates or on a platter, ladle sauce on top, and sprinkle the parsley over the chops.
