Côte de Porc au curcuma | Recette

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice provides sweetness without alcohol.

cornichons

🥗Healthier: pickles

💰Cheaper: diced cucumber

Pickles offer a similar tangy flavor.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is a lighter alternative.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Yellow mustard is more accessible and less spicy.

Season the pork chops with salt and black pepper on both sides.

Heat butter and olive oil in a skillet over medium-high heat until sizzling.

Add the pork chops and cook for 4-5 minutes per side until golden brown and cooked through.

Remove the pork chops from the skillet and set aside to rest.

In the same skillet, add shallots and garlic, sautéing until softened, about 2-3 minutes.

Deglaze the pan with white wine, scraping up any browned bits, and let it reduce by half.

Stir in chicken stock and Dijon mustard, mixing well to combine.

Add cornichons and capers, simmering for 2-3 minutes to meld flavors.

Return the pork chops to the skillet, coating them in the sauce and warming through for 1-2 minutes.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens