Pork Chops A La Charcutiere Recipe

How to make it

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• Season the chops with salt and pepper.
• Dip them in the melted butter and press the bread crumbs into the pork chops. Press in well.
• Saute them gently in melted butter, basting them from time to time.
• Allow about 8 to 9 minutes per side.
• Don't dry them out or over cook.
• While the chops are cooking over medium low heat, gently heat the prepared sauce Robert in a sauce pan and add the gherkins to the sauce to make it a charcutiere sauce.
• Arrange chops on a warm serving platter and nap them with the charcutiere sauce.
• Garnish with minced parsley.
• Potatoes are a must with this dish, either roasted tiny new potatoes or a mashed potato prep drizzled with roasted garlic oil.
• Robert Sauce:
• 1 large onion, finely minced
• 1 tbsp of butter
• 1/3 pint of white wine
• 1 pint of half glaze (demi-glace quick method)-posted
• 1 tsp of dry mustard - fresh can - not something that has been sitting in the cupboard for years
• 1 generous pinch of powdered sugar
• 1 tsp of beef base - purchased
• Melt butter.
• Add minced onion and saute gently, do not let it brown.
• Add the white wine and reduce by 1/3, add the half glaze and allow to simmer for 20 minutes.
• Add the beef base, dry mustard and sugar.
• If this sauce has to wait to be used, it should be kept warm in a double boiler, it must not boil again. It is best suited for grilled or roasted pork.
• NOTE: Robert Sauce becomes a Charcutiere Sauce with the addition of 2 ounces of julienne or minced gherkins.