Recipe

Pork Chops A La Charcutiere Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 1 year, 9 months ago Serves 4 with leftovers for lunch! From MaryAlice LaForest and my cooking school experience at the Stock Pot in 1975. It was great fun to cook there and we had some wonderful meals. Prep:10m Cook:15m Servings:4	Notyourmomm
	delicious pork prep classic french sauce

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Ingredients

8 to 10 rib pork chops, not too thick

1 pint of Robert Sauce-posted

2 ounces of minced gherkins

melted butter

panko bread crumbs

Directions

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.

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Comments

bluewaterandsand 1 year, 9 months ago said:
Sounds delicious!

notyourmomma 1 year, 9 months ago said:
I posted a recipe for the Sauce Robert or I might have called it Robert Sauce. I forget??? Forgive me, dears, but it is here somewhere.

merlin 1 year, 9 months ago said:
Notcho,

I am a big fan of the Venerable Robert, and serve it over pork tenderloin. Great idea to use it on the lowly chop. Thanks

crainny 1 year, 9 months ago said:
Yum yum.. Just as my husband and I finally decided to go low carb, someone posts a great carby recipe :) What are you doing to me!!!

chefmal 1 year, 9 months ago said:
OMG, I've been breading pork chops and chicken with butter for years! The sauce sounds great, I'm definitely going to try it. You're awesome!

chefmeow 1 year, 9 months ago said:
This sounds fantatsic. A must try NOW. Thanks for another great post.

lunasea 11 months ago said:
Sounds delicious, Tina hon - and I love Sauce Robert. Thank you! :)

elgab89 10 months, 4 weeks ago said:
Sauce Robert or Robert Sauce - sounds delicious! High 5!

trigger 10 months, 4 weeks ago said:
Wonderful sauce the mustard is a winner
Five forks and a smile :)

elgab89 10 months, 3 weeks ago said:
************************************************
THIS RECIPE HAS WON THE THIRD PRIZE
FOR BEST MAIN DISH RECIPE - DECEMBER 2008
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