This classic French bistro dish is a delight, featuring tender pan-seared pork chops paired with a rich, flavorful Charcutière sauce. The sauce, made with a base of sautéed onions, mushrooms, and a touch of Dijon mustard, is enhanced by the addition of white wine and veal stock, creating a savory and creamy texture. The dish […]
Preheat the oven to 325°F.
Heat the oil and butter in a large pan. 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 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, sauce on top, and sprinkle the parsley over the chops.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
A great sauce is built on reduction, not shortcuts — let it come down slowly and taste as you go; that's where the depth of flavor really develops. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
