There’s nothing like a juicy piece of meat that has been cooked exactly how you like it. I don’t care what anyone says, but anything basted in butter is pretty darn good. This pork chop, for example, is melt-in-your-mouth delicious. The charcuterie sauce which goes with it is a wonderful addition. Give it a try!
You can take something “simple” like a pork chop and turn it into a classy dish. This pork chop loin has been “frenched” which means the meat is cut away leaving the bone exposed for a more elegant look. In class, we had to cut and french all of our pork racks, but just ask your butcher to do this for you. Also, have your butcher save the scraps he or she will cut from the pork chop. You will be needing them to make the sauce.
What I love so much about this recipe is that it isn’t difficult to make and doesn’t require a lot of time. I feel as if pork is often times overcooked and dried out, and I am guilty of making this mistake in the past. The key is cooking your pork to a temperature of 135-140 degrees, so it’s handy to have a thermometer in the kitchen.
For this recipe you will need:
Pork Chop, frenched
1 shallot, finely chopped
White wine vinegar, 2 oz.
White wine, 4 oz.
Bouquet garni- picked and chopped thyme, bay leaf, parsley stems
Gherkin (small pickles), julienned, 2 oz.
Dijon mustard, 1 tsp
Fresh Italian Parsley, finely chopped
2 Tbsp unsalted butter
Salt and Pepper
For the sauce, add the leftover scraps of meat into a small sauce pot. Brown the meat and then add the chopped shallot, sautéing until golden. Then, deglaze with the white wine vinegar until evaporated and dry. Add the white wine and the bouquet garni and reduce by half. Add the chicken stock and reduce over medium-low heat until thick.
In the meantime, season both sides of the pork chop with salt and pepper. In a medium sauté pan, add a small amount of clarified butter and canola oil just to coat the bottom. You are not deep frying the pork chop, so do not add too much oil. Over high heat, sear the pork chop show side down (the side you will present). With a large spoon, baste the pork chop with the clarified butter/canola oil mixture in the pan. Continue to baste for about 5 minutes and then flip over and baste again. Cook until the chop is golden brown with a temperature of 135-140.
Allow the pork chop to rest. Back to the sauce- once it has reduced by half, strain into a smaller sauce pan and reduce again. Make sure the sauce is not too runny or too thick- you want the perfect consistency. Mount the sauce with butter, and garnish with chopped parsley and chopped pickles. Season with salt and pepper to taste!