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. Trim chops of excess fat, and make incision with sharp knife on the edges to prevent curling.
  2. 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.
  3. Ignite with brandy or cognac, then take chops from the pan and keep warm.

For Charcutiere Sauce:

  1. In same pan of fat, sauté shallots; deglaze pan with ½ cup of vinegar and the .
  2. 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.

Serves: 6-8

Wine Pairing

Esser® Vineyards  Chardonnay

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