Pork Chops With Charcutiere Sauce
|Pork chops||1 3⁄5 Kilogram|
|Olive oil||40 Milliliter|
|White wine||200 Milliliter|
|Vegetables||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Butter||1 Tablespoon (Adjust Quantity As Needed)|
|Demi glace||400 Gram|
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.
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