Pork Chops Charcutière Sauce
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 is then garnished with thin juliennes of gherkins, adding a delightful crunch and tang that complements the richness of the sauce. Serve these pork chops on a hot platter, topped with fresh parsley for a final touch. Perfect for a comforting, elegant meal.
Servings: 4
Calories: 500kcal
Ingredients
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
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.