Pork Chops A La CharcutiereFrom notyourmomma 9 years ago
How to make it
- 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.
The Cooknotyourmomma South St. Petersburg, FL
The Rating5 people
This sounds fantatsic. A must try NOW. Thanks for another great post.chefmeow in Garland loved it
Sounds delicious, Tina hon - and I love Sauce Robert. Thank you! :)lunasea in Orlando loved it
Sauce Robert or Robert Sauce - sounds delicious! High 5!elgab89 in Toronto loved it