Pork Chops with Charcutière Sauce – Bruno Albouze

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.

Chop onions and shallots for the sauce.

Sweat the onions and shallots in butter until soft without coloring.

Add white wine and reduce by 2/3.

Heat a frying pan for a couple of minutes before adding oil.

Dry the pork chops and season generously with salt on both sides.

Drizzle high smoke point oil in the hot pan and seal the pork chops for 3 minutes on each side.

Deglaze the pan with ve dumy glass and pour the mixture back into the sauce, bringing it to a boil and letting it simmer for 30 minutes.

Add crushed green pepper corns to the sauce, which can be soaked in brandy, wine, or stock before draining and crushing.

Make a thickening slurry using wine and corn starch, then add it to the boiling sauce and cook for 2 minutes.

Season the sauce with mustard, lemon juice, sugar, salt, and cornichons.

Cook carrots in sparkling water, butter, and a dash of sugar and salt, adding carrot juice with ginger and turmeric.

Cover and cook the carrots for 10 minutes, then remove the lid and let them simmer until the liquid is gone and they are glazed in their own juice and butter.

Cut cooked potatoes into wedges, toss in butter, and season with salt, pepper, and parsley.

Preheat the oven to 425°F (220°C).

Finish cooking the seared pork chops in the oven for about 10 minutes or until the internal temperature reaches 150°F (65°C).

Let the meat rest on a cutting board before slicing.

Plate the alav vishi carrots first, then the buttered parsley potatoes, and top with julienned cornichons and sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens