Berkshire Pork Chops

A classic bistro recipe
bruno albouze Berkshire pork chops charcutiere

Berkshire Pork Chops

Yields4 ServingsPrep Time50 minsCook Time30 minsTotal Time1 hr 20 minsDifficultyIntermediateRating


Pork Chops
 1400 g Berkshire center cut porkan inch/2.5 cm thick pork chops
 15 g neutral oil
 16 g kosher salt 4g per serving
Charcutière Sauce
 30 g butter
 5 g green peppercorns
 125 g onions
 40 g shallots
 300 g white wine
 500 g demi-glace*
 10 g sugar
 5 g mustard powder
 3 g salt
 10 g sugar
 20 g lemon juice
 60 g cornichons, julienned
 15 g red or white wine or water
 10 g corn starch
A La Vichy Carrots
 400 g carrots peeled, trimmed and rinsed
 200 g sparkling water
 50 g carrot juice optional
 3 g salt
 1 g pepper
 10 g sugar
 50 g butter
 5 g chopped parsley
Buttered Parsley Potatoes
 600 g Yukon gold potatoes boiled
 30 g butter
 3 g salt
 1 g pepper
 5 g chopped parsley



Berkshire is an heritage breed pig known for its high quality meat and it is considered to be the wagyu of the pork world. Other varieties such as Duroc and Iberico are excellent choices too. Most pork cuts can be purchased online or at your local bucher shops or other meat suppliers.
Charcutière sauce is a finishing savory glaze that originated in France and is made up of chopped onions, white wine, mustard and chopped cornichons. It is then simmered in a basic veal demi-glace. An ideal sauce for pork.

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.

green peppercorns

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...

berkshire pork chops

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.

charcutiere sauce

A La Vichy Carrots

Carottes à la Vichy is a delicious and versatile side dish. Peel, trim a wash carrots and cut in half lengthwise.
In a frying pan or saucier, arrange carrots and add with sparkling, carrot juice (optional), 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.

a la vichy carrots

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.

buttered parsley potatoes

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.

seared pork chops


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!

pork chops charcutiere

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