Pork Chops Charcutiere
Pork can be found at reasonable prices around the globe. This recipe goes back a couple of generation in my family, and used to be prepared by my grandmother when we had large family gatherings.
- 1-2 pork chops per person, 12 in total
- 2 ozoz brandy or cognac
- 2-3 shallots or the whites of green onions, finely chopped
- ½ cup wine vinegar, white or red
- ¾ cup Esser per serving
- 1 cup demi-glacé sauce
- 3 small French cornichons (small sour pickle)
- Chopped parsley
- Trim chops of excess fat, and make incision with sharp knife on the edges to prevent curling.
- Fry in fat in large sauté skillet over medium-high heat for 6-8 minutes per side. Pork should be well-cooked but not overdone.
- Ignite with brandy or cognac, then take chops from the pan and keep warm.
For Charcutiere Sauce:
- In same pan of fat, sauté shallots; deglaze pan with ½ cup of vinegar and the .
- Transfer to a small pan or double broiler and reduce to ½ cup; add cornichons and 1 cup of demi-glacé sauce.
Arrange pork chops on a serving platter, coat each with sauce, and serve remaining sauce in gravy boat. Sprinkle with parsley.