Cotes de porc vallee d'auge recipe
information
Preparation time: 10 minutes.
Cooking time: 30 minutes.
Calories: 207 per portion
ingredients
4 shallots, chopped
2 tablespoons chopped parsley
salt and pepper
4 pork chops, trimmed
15 g (1/2 oz) butter, melted
150 ml (1/4 pint) dry cider
sage leaves, to garnish
2 tablespoons chopped parsley
salt and pepper
4 pork chops, trimmed
15 g (1/2 oz) butter, melted
150 ml (1/4 pint) dry cider
sage leaves, to garnish
method
1. Mix the shallots and parsley together, with salt and pepper to taste. Score the chops on both sides and spread with the mixture. Spoon over a little melted butter.
2. Cook under a preheated medium grill for about 15 minutes on each side until tender.
3. Transfer the chops to a frying pan. Drain off any excess fat from the grill pan and pour the juices over the chops. Add the cider and boil for 2 minutes until the liquor has reduced.
4. Transfer to a warmed serving dish and garnish the chops with sage.
The authentic flavour of this classic French dish calls for shallots rather than onions. In Normandy a tablespoon of Calvados is added just before serving.
2. Cook under a preheated medium grill for about 15 minutes on each side until tender.
3. Transfer the chops to a frying pan. Drain off any excess fat from the grill pan and pour the juices over the chops. Add the cider and boil for 2 minutes until the liquor has reduced.
4. Transfer to a warmed serving dish and garnish the chops with sage.
The authentic flavour of this classic French dish calls for shallots rather than onions. In Normandy a tablespoon of Calvados is added just before serving.
serving amount
serves 4
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