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.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: French
Keyword: Pork Chops with Charcutiere Sauce
Servings: 4
Ingredients
FOR THE MEAT:
4thickpork chops
0.5ouncebutter
1tablespoonvegetable oil
CHARCUTIÈRE SAUCE:
0.5ouncebutter
0.25cuponion,finely chopped
0.5poundbutton mushrooms,cut in quarters
1teaspoondry tarragon
0.5cupwhite wine
1cupveal stock
0.25cupheavy cream
0.25cupgherkins,cut into julienne and blanched
1tablespoonDijon mustard
GARNISH
1tablespoonparsley,chopped
Instructions
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.