Pork Chops Charcutiere Recipes

PORK CHOPS CHARCUTIERE

Steps:

• Heat oil in a skillet. Add chops and brown lightly on both sides. Add onions. Cover pan and simmer on low heat for 5 minutes.
• Add salt and pepper, to taste and continue cooking, covered, over low heat until chops are cooked through, 10-15 minutes. Remove chops from pan.
• To the onions in the pan, add the consomme, tomato paste, dry mustard, and brown sugar. Bring to a boil. Reduce heat and simmer 2 minutes.
• Blen together flour and water. Pour into mixture in pan, stirring, and continue to cook until thick. Put chops in gravy in pan and reheat.

PORK MEDALLIONS WITH CHARCUTERIE SAUCE

Steps:

• Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.
• Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons.
• Serve 3 medallions on each plate with lots of sauce, with bread alongside.

PORK CHOPS CHARCUTIERE

Steps:

• Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm. In the same skillet, saute onion and shallots until tender. Add broth and wine, stirring to loosen browned bits from skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes., Return chops to skillet. Cover and cook 8-10 minutes longer or until meat is tender. Place chops on a serving platter and keep warm. Stir mustard into skillet. Return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is thickened. Spoon sauce over chops; sprinkle with celery leaves.

PORK CHOPS WITH MUSTARD-CORNICHON SAUCE

Steps:

• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
• Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
• *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.