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In response to
"Côte de porc a la charcutière"
by
Roger More
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Monroe County pork chops
Posted by
Roger More (aka rogermore)
Jul 31 '18, 13:49
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Mix 2 tablespoons salt, 2 tablespoons pepper, 1 tablespoon paprika and as much cayenne as you are comfortable with (my book suggests ¼ teaspoon, I suggest ½ to 1 teaspoon).
Take 2 tablespoons of this mixture (reserving the rest) and mix with 1 tablespoon of cornstarch, and then use this mix to season the pork chops.
Take 8 tablespoons of butter (or really, 2 tablespoons per person) and melt it in a small saucepan. Keep stirring it over medium to high heat until the butter changes colour to a golden brown and starts to smell of nuts. This should take 4-5 minutes. Then add the reserved spice mixture and cook for another thirty seconds, until you can smell those spices.
Off-heat, add ½ cup white vinegar (or less if you’re using less butter), then return the small saucepan to the heat and bring to a simmer. Remove from heat and allow to cool.
Grill the pork chops until they are well-charred – 3-5 minutes a side over high heat should do it. You want the meat to be about 140 degrees. If you don’t want to use a grill, use the method from the Anthonmy Bourdain recipe above, it will be fine.
Transfer the pork chops to a rimmed baking sheet and then pour the butter/vinegar/spice sauce over them, flipping them as you go so they get thoroughly coated. Cover with aluminium foil and allow to rest for 5 minutes
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