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Pork Chops With Charcutiere Sauce

Western.Chefs's picture
  Pork chops 1 3⁄5 Kilogram
  Butter 150 Gram
  Olive oil 40 Milliliter
  Salt To Taste
  Pepper To Taste
  Mustard 20 Gram
  Gherkins 80 Gram
  White wine 200 Milliliter
  Vegetables 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Butter 1 Tablespoon (Adjust Quantity As Needed)
  Demi glace 400 Gram
  Parsnip 1 Kilogram
  Milk 800 Milliliter
  Tomatoes 8
  Onion 1

Pork chops Season the pork chops with salt and pepper.
Then pan-fry with butter and olive oil for 5 to 6 minutes on each side.
Keep aside.
Vegetables Boil and mash the parsnip with milk and butter.
Cut the tomatoes in half and scoop out some of the flesh and seeds.
Stuff the tomatoes with the mashed parsnip and cover each tomato with one spoon of glazing.
Put the tomatoes under the salamander for a few seconds to give them a nice colour.
Prepare some spring vegetables.
Boil them and add some butter, salt and pepper.
Sauce Saute the sliced onion and deglaze with white wine.
Reduce and add the demi-glace.
Let it reduce for a few more minutes on low heat.
Remove from heat.
Add mustard and pass it through a fine sieve.
Add the blanched gherkins julienne.
Then add butter.
Check the seasoning and keep the sauce hot in a bain-marie

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6325 Calories from Fat 3181

% Daily Value*

Total Fat 358 g550.1%

Saturated Fat 154.4 g772%

Trans Fat 1.5 g

Cholesterol 1538.9 mg513%

Sodium 3903.6 mg162.7%

Total Carbohydrates 336 g112.1%

Dietary Fiber 87.4 g349.4%

Sugars 137.5 g

Protein 420 g839.3%

Vitamin A 420.3% Vitamin C 536.9%

Calcium 189.8% Iron 131.7%

*Based on a 2000 Calorie diet

Pork Chops With Charcutiere Sauce Recipe