Côtes de Porc Charcuterie

With the Autumn here, and a slight chill in the air, here is a recipe for a comforting French favourite with it’s roots in the Charcuterie shops of the 15th Century.


Côtes de Porc Charcuterie

(Roasted Porc Chops in Mustard and Gherkin Sauce)


Serves 2

5 Mins Preparation

25 Mins Cooking



1 Bannana Shallot, thinly sliced

30g Cured Ham Chopped

10g Butter

250ml chicken stock

1 teaspoon good quality roast

chicken gravy mix.

2 pork chops

sea salt and milled Black Pepper

1 Tablespoon Mustard (Dijon)

10 gherkins, finely sliced




  1. Pan Fry the shallot and ham with the butter for approx 3 mins, until slightly crispy. Add the stock and gravy mix, simmer for 7 minutes.
  2. Taking the Pork Chops, cut small slits along the fat, season well.
  3. Heat a second frying pan on high until it’s smoking. Add the pork chops and reduce the heat to medium. Cook for about 4 minutes on each side, then transfer to a warm plate. Cover with Foil and leave to rest for five minutes.
  4. Add the mustard and gherkins to the sauce and simmer very gently for 5 minutes.
  5. Serve the chops with sauce on top and mash on the side.


Classic French Mash


4 good quality potatoes peeled.

150g salted butter

75ml warm milk

salt and pepper



  1. Peel and boil the potatoes until just soft.
  2. Drain and allow to steam dry
  3. Warm the milk in a pan or microwave until hot but not boiling.
  4. Use a ricer or a fork and mash the potatoes
  5. Add the butter and work it in, then add the milk and mash until a smooth paste.

Season generously + Serve.





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