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.