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Dinner · French · Weeknight
French mustard sauce porkchops (Côtes de porc charcutières)
French bistrot style porkchops with a mustard, white wine and gherkins sauce. Very quick to cook.
- 25 min hands-on
- 40 min total
- Serves 4
- about $4–7 a serving
- Pork
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 4porkchops
- 2shallots
- gerkins: a dozen medium sized ones
- 350mlwhite wine
- 100mlbrown stockcheck the label: may contain gluten, soy
- 2tbspmustardcheck the label: may contain gluten
- butter
- olive oil
Method one step at a time, with timers in the app
- Cut the shallots into small dices.
- Cut the gherkins into long strips.
- 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.
- Once the porkchops are cooked, set them aside in a warm environment.
- Sweat the shallots in the same pan.
- Deglaze with white wine, let it reduce until there's about two teaspoons left.
- Add the stock.
- Add the gherkins.
- Mix in the mustard.
- Let the sauce reduce until it gets a coating consistency.
- Mix in a knob a butter.
- Put the chops back in, flip them to coat them in sauce, warm them up for 30 seconds.
- Serve with a nice mashed potato or saute potatoes.
Allergens, with the fine print read
- ⚠Contains dairy.
- ?Check the label: brown stock may contain gluten, soy, depending on the brand.
- ?Check the label: mustard may contain gluten, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by 1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.