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