Pork Chop Charcutiere (C´te de Pore Charcuti¨re)

Pork Chop Charcutiere (C´te de Pore Charcuti¨re)

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Servings: 10
Calories: 442


  • 10 pork chops each weighing about 7 oz
  • 3 1/2 oz butter
  • 6 3/4 floz dry white wine
  • 17 floz jus lie or demi-glace
  • 2 tsp English mustard
  • 2 1/2 oz gherkins
  • 2 oz butter


  • Heat a shallow pan and add the butter.
  • Season the chops, place in the pan and shallow fry. When coloured, turn them over and cook until well done but still moist.
  • Arrange neatly on an oval flat dish; drain the fat from the pan, add the white wine, boil and reduce by two-thirds.
  • Add the jus lie and simmer gently to a coating consistency.
  • Add the diluted mustard but do not boil, then add the gherkins cut into julienne and finish with knobs of butter.
  • Coat the chops with the sauce and serve.
Calories: 442 kcal
Carbohydrates: 1 g
Protein: 44 g
Fat: 26g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 166 mg
Sodium: 363 mg
Potassium: 760 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 411 IU
Vitamin C: 1 mg
Calcium: 19 mg
Iron: 1 mg
Cuisine French
Ingredients Pork
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