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diff --git a/content/french-mustard-sauce-porkchops.md b/content/french-mustard-sauce-porkchops.md new file mode 100644 index 0000000..9902e59 --- /dev/null +++ b/content/french-mustard-sauce-porkchops.md @@ -0,0 +1,37 @@ +--- +title: "French mustard sauce porkchops (Côtes de porc charcutières)" +date: 2021-03-10 +tags: ['french', 'pork', 'quick'] +author: "1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy" +--- + +French bistrot style porkchops with a mustard, white wine and gherkins sauce. Very quick to cook. + +- 🍽️ Servings: 4 + +## Ingredients + +- porkchops: 4 +- shallots: 2 +- gerkins: a dozen medium sized ones +- white wine: 350ml | 1 1/2 cup +- brown stock: 100ml | 1/2 cup +- mustard: 2tbsp +- butter +- vegetable oil + +## Directions + +1. Cut the shallots into small dices. +2. Cut the gherkins into long strips. +3. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them through on lower heat. +4. Once the porkchops are cooked, set them aside in a warm environment. +5. Sweat the shallots in the same pan. +6. Deglaze with white wine, let it reduce until there's about two teaspoons left. +7. Add the stock. +8. Add the gherkins. +9. Mix in the mustard. +10. Let the sauce reduce until it gets a coating consistency. +11. Mix in a knob a butter. +12. Put the chops back in, flip them to coat them in sauce, warm them up for 30 seconds. +13. Serve with a nice mashed potato or saute potatoes. |