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In response to
"Attn: Krusty and Diva - this board needs more posts about pork chops"
by
Roger More
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Côte de porc a la charcutière
Posted by
Roger More (aka rogermore)
Jul 31 '18, 13:48
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This is a French bistro-style recipe from Anthony Bourdain’s. It’s a bit more upscale, but if you want something simpler, just make a different sauce.
Preheat the oven to 375F. Season the pork chops with salt and pepper.
Get a fry pan that you can use in the oven (so non-stick is out, as is anything with a plastic handle) and heat a tablespoon of oil. When that’s hot, add a tablespoon of butter and stir.
Add the pork chops to the pan and sear until golden brown (about 4 minutes a side). Transfer the pan to the oven and cook for another 8 minutes. Take the pan from the oven, and put the chops on a plate to rest while you make the sauce.
Put the fry pan back on the stovetop on medium heat and add 1 small chopped onion (or more realistically, ½ a normal sized onion) and cook until golden brown. Add 1 tablespoon flour and stir to coat the onion for about 1 minute. Then stir in ½ cup of white wine. Crank up the heat and keep cooking to reduce the amount of liquid until it’s about half of what it was. Scrape all the burnt bits from the bottom of the pan so they blend into the sauce. Add about 1 cup of stock (chicken, veal, whatever – and assuming you don’t have real stock on-hand, something like Better than Bouillon is a very good substitute) and again reduce the liquid by half.
Remove the sauce from the heat and whisk in 2 tablespoons of Dijon mustard, 10 sliced cornichons and some chopped parsley, as well as any juices from the pork chops. Adjust the seasoning with salt, pepper etc as you see fit. Pour the sauce over the pork chops and serve.
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