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)
5 Mins Preparation
25 Mins Cooking
1 Bannana Shallot, thinly sliced
30g Cured Ham Chopped
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
- 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.
- Taking the Pork Chops, cut small slits along the fat, season well.
- 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.
- Add the mustard and gherkins to the sauce and simmer very gently for 5 minutes.
- 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
- Peel and boil the potatoes until just soft.
- Drain and allow to steam dry
- Warm the milk in a pan or microwave until hot but not boiling.
- Use a ricer or a fork and mash the potatoes
- Add the butter and work it in, then add the milk and mash until a smooth paste.
Season generously + Serve.