Pork Chops Charcutière Sauce

I am thrilled to introduce you to a unique and flavorful dish featuring Berkshire pork, also known as the "Wagyu of the pork world". This heritage breed pig is renowned for its high-quality, tender meat, making it a top choice for discerning food enthusiasts. In this exquisite recipe, we will explore the art of preparing a delectable pork dish, enhanced by the rich flavors of a traditional Charcutière sauce. Originating from France, this savory glaze combines the aromatic notes of chopped onions, white wine, mustard, and tangy cornichons, all simmered to perfection in a luscious veal demi-glace. While Berkshire pork takes center stage in this culinary masterpiece, other premium varieties such as Duroc and Iberico can also elevate the dish to new heights of gastronomic pleasure. Whether you source your pork cuts from online suppliers, local butcher shops, or specialty meat providers, ensuring top-quality ingredients is key to achieving exceptional results. Join me on a journey of culinary delight as we delve into the art of preparing a succulent pork dish, paired with the exquisite flavors of a Charcutière sauce.

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Berkshire Pork

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Green Peppercorns

In a small jar, to rehydrate peppercorns soak in brandy and keep refrigerated almost indefinitely. Use for steak aux poivre recipe and many other applications. Before using, drain what you need and crush. Lightly toast or flambé with more brandy if desired. Green peppercorns can also be rehydrated using any liquid for at least twenty minutes.

Searing Pork Chops

Heat up a large frying pan. Meanwhile, pat dry meat and season with salt on both sides. Put a drizzle of oil in the hot pan and sear meat 3 minutes on each side. Transfer meat to a plate to relax. The pork is not cooked yet – it will be finished later. Save brown bits left in the pan for the charcutière sauce. Indeed, onions, shallots and butter can be cooked directly on that pan or manage to add bits later on in the sauce. Pork chops can also be popped in the oven right after being seared...

Charcutière Sauce

*Veal demi-glace can be subbed for a reduced low-sodium beef stock (reduce 1500g stock to 500g). In a saucier, gently cook the onions and shallots in the butter until soft without coloring ≈10 min. Throw in one bay leaf and a little rosemary or thyme sprig. Add the white wine and reduce by two thirds. Add rendered juice from the seared pork chops and carrot tip scraps. Add the demi-glace and let it simmer for 30 minutes or so. Strain the sauce through a sieve and pass (press down solids). Add the crushed and toasted green peppercorns. Make a slurry by mixing red wine with starch in a small jar. Swirl in to the sauce and bring to a boil. Mix sugar and lemon juice. Off the heat, add mustard and the lemon-sugar mixture. Julienned cornichons can be added straight to the finished sauce or use as a garnishing.

Vichy Carrots

We owe the name "Vichy carrots" to the name of the spa resort of Vichy and its water rich in baking soda and sodium which gives a unique flavor and enhances the beautiful color of the carrots!. Peel, trim a wash carrots and cut in half lengthwise. In a frying pan or saucier, arrange carrots and add with sparkling, carrot juice, sugar, salt and butter. Bring to a boil, cover and simmer for 10 min. Remove the lid and continue to cook until fork tender. At the end cooking, the liquid should be completely evaporated and the carrots glazed. Add parsley – keep warm.

Buttered Parsley Potatoes

An excellent side dish that pairs with pretty much any meat and fish! In a saucepan, cover potatoes with water and add a dash of salt. Bring to boil and cook on low heat until fork tender. Depending on the size, it should take 25 min. Do not overcook!. Drain – let cool 5 minutes and peel. Just about 20 minutes before serving, quarter cooked potatoes and heat them up in butter and olive oil – add parsley. Keep warm.

Cooking Pork Chops

Preheat oven to 425ºF/220ºC. Pop meat in the oven and finish cooking for 10 minutes or until the internal temperature reaches 150ºF/65ºC for medium. Let meat to rest on cutting board before slicing for about 10 minutes. Letting meats rest helps to retain their juices. Save juice that came out of the pork chops while resting and add it to the potatoes or sauce.

Plating

Arrange 3 hot carrot halves a la Vichy on the center of each hot plate. Top with a few potatoes and the sliced pork chop. Top with hot charcutière sauce. Garnish with rosemary sprig. Enjoy!

bruno albouze Berkshire pork chops charcutiere

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