36 lines
1.1 KiB
Markdown
36 lines
1.1 KiB
Markdown
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# French mustard sauce porkchops (Côtes de porc charcutières)
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French bistrot style porkchops with a mustard, white wine and gherkins sauce. Very quick to cook.
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Serves 4
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## Ingredients
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- porkchops: 4
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- shallots: 2
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- gerkins: a dozen medium sized ones
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- white wine: 350ml | 1 1/2 cup
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- brown stock: 100ml | 1/2 cup
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- mustard: 2tbsp
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- butter
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- vegetable oil
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## Directions
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1. Cut the shallots into small dices.
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2. Cut the gherkins into long strips.
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3. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them through on lower heat..
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4. Once the porkchops are cooked, set them aside in a warm environment.
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5. Sweat the shallots in the same pan.
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6. Deglaze with white wine, let it reduce until there's about two teaspons left.
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7. Add the stock.
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8. Add the gherkins.
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9. Mix in the mustard.
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10. Let the sauce reduce until it gets a coating consistency.
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11. Mix in a knob a butter.
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12. Put the chops back in, flip them to coat them in sauce, warm them up for 30 seconds.
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13. Serve with a nice mashed potato or saute potatoes.
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## Contribution
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- anon btc: 1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy
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