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Cotes De Porc Charcuterie

French.Palate's picture
Cotesdeporc Charcutiere is a herbed pork chops recipe made with white wine. Oven cooked with mustard and tomato puree for flavor, the Cotesdeporc Charcutiere is served with the pan sauce and parley as garnish.
Ingredients
  Beef stock 4 Fluid Ounce (125 Milliliter)
  Parsley 2 Tablespoon, chopped
  Corn flour 1 Teaspoon, blended with 1 tablespoon water
  Dried rosemary 1⁄2 Teaspoon
  Dried sage 1⁄2 Teaspoon
  Dry white wine 8 Fluid Ounce (250 Milliliter)
  Flour 1 Tablespoon
  French mustard 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Pork chops 6 Large
  Gherkin 1 Medium, sliced
  Onions 3 Medium, thinly sliced
  Olive oil 2 Fluid Ounce (50 Milliliter)
  Salt To Taste
  Pepper To Taste
  Tomato puree 1 Tablespoon
Directions

Preheat the oven to warm 170°C (Gas Mark 3, 325°F).
Heat the oil in a flameproof casserole.
Add the chops and brown on all sides. (You may have to do this in batches.)
As the chops brown, transfer them to a heated platter.
Add the onions to the casserole, reduce the heat to low and simmer until they are soft.
Stir in the flour until it has dissolved.
Pour the wine and stock into the casserole and stir in the tomato puree (paste), herbs, garlic and seasoning.
Bring to the boil, cover and simmer the sauce for 5 minutes.
Stir in the mustard, then return the chops to the casserole, basting them well with the sauce.
Cover and put the casserole into the oven.
Braise for 45 to 55 minutes, or until the chops are cooked through and tender.
Transfer the chops to a warmed serving dish.
Put the casserole over the heat and bring to the boil.
Cook for 2 to 3 minutes, then stir in the sliced gherkin.
Taste and adjust the seasoning if necessary. (If you prefer a thicker sauce, add the cornflour [cornstarch] mixture, stirring until it has dissolved, then cook the sauce for a further 2 to 3 minutes.)
Pour the sauce over the chops, sprinkle over the parsley and serve at once.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Pork

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