Cotes De Porc Charcuterie
|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)|
|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)|
|Tomato puree||1 Tablespoon|
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.