Marinated Pork Chops With Sauce Robert
|Pork center loin chops||8 (1 Inch)|
|Freshly ground black pepper||To Taste|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Cognac||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||2 Tablespoon|
|White vinegar||2 Teaspoon|
|For sauce robert|
|Onion||1 Medium, grated|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Beef stock||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 1⁄2 Teaspoon|
|Granulated sugar||1 Pinch|
The day before the barbecue, place pork chops in a shallow glass or ceramic dish.
Season with salt and pepper.
Mix marinade ingredients and pour over chops.
Cover with plastic wrap and refrigerate overnight.
The next day, remove chops from marinade and bring chops and marinade back to room temperature.
Then prepare sauce.
In a saucepan, melt butter over low heat.
Add onion and cook until transparent.
Stir in flour and cook 2 to 3 minutes.
Add wine and cook a further 1 minute.
Add beef stock and cook for 5 to 8 minutes over very low heat.
Remove saucepan from heat and add the mustard and sugar.
Keep warm, but do not allow sauce to boil after mustard has been added.
Place chops over medium-hot coals.
Cook about 8 to 10 minutes each side, basting with reserved marinade.