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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pork Chops Charcutiere Recipe

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This recipe for Pork Chops Charcutiere is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 - 1” thick pork chops
1 cup dry white wine
1 cup brown stock (beef or pork)
1/3 cup tomato puree
1 cup minced onion
2 Tbsp. minced parsley or cilantro
Parsley or cilantro sprigs for garnish
2 tsp. Dijon-style mustard
¼ cup sliced sour pickle
5 Tbsp. butter
3 Tbsp. oil
1 Tbsp. coarse salt
2 tsp. minced garlic
½ tsp. minced thyme
Salt and pepper to taste
Directions:
Directions:
In a mortar, combine coarse salt, 1 tsp. minced garlic, thyme, and pepper to taste and crush the mixture to a paste. Rub the paste into both sides of the pork chops and place the chops in a dish; cover the dish, refrigerate, and let the chops stand for 6 hours or overnight.

In a saucepan, saute the onion in 3 Tbsp. butter until it is translucent, add 1 tsp. minced garlic, and cook the mixture until the onion is lightly colored. Add the dry white wine and brown stock, tomato puree, 2 Tbsp. minced parsley/cilantro and mustard. Reduce the mixture over moderately high heat to 1 1/2 cups. Stir in the sliced sour pickle and add salt and pepper to taste.

Wipe the salt mixture from the chops with paper towels and in a large ovenproof skillet, brown the chops on one side in the oil or rendered pork fat for 10 minutes. Turn the chops, transfer the pan, covered, to a preheated 325 degree oven and bake for 15 minutes. Transfer the chops to a heated platted and skim the fat from the pan juices. Add the onion mixture to the pan, bring the mixture to a simmer over moderately low heat, and swirl in 2 Tbsp. butter, softened and sliced. Pour the sauce over the chops, and garnish the dish with sprigs of parsley/cilantro.

Makes 6 servings.
Personal Notes:
Personal Notes:
Gourmet Club, February 2, 1980

 

 

 

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