Pan Fried Pork Chops Charcutiere Sauce

A traditional bistro dish from French classic cuisine, the chops are pan-fried and are served with a brown tasty sauce, garnished with very thin gherkins juliennes.

Preparation Time: 10 minutes          Cooking Time: 20 minutes          Serve: 4

Ingredients
4 thick pork chops
½ oz butter
1 tbsp vegetable oil
Charcutiere Sauce
½ oz butter
¼ cup onions, finely chopped
½ lb button mushrooms, cut in quarters
1 tsp of dry tarragon
½ cup white wine
1 cup veal stock
¼ cup heavy cream
¼ cup gherkin, cut into julienne and blanched
1 tbsp Dijon mustard
Garnish:
2 tbsp chopped parsley

Preparation Steps:

Preheat the oven to 325ºF. 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 into oven.

Remove excess fat from the pan, add butter and cook chopped onions on low heat. Add mushrooms and tarragon, sauté on high heat, until they start browning a little. Add white wine and stock into the pan, bring to the 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 platter, ladle sauce on the top, and sprinkle over the parsley.