Pork Chops with Charcutière Sauce – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Heat a large frying pan. Pat the pork dry and season both sides with salt. Add a little oil to the hot pan and sear the chops 3 minutes per side. Move them to a plate; they are not cooked through yet. Keep the brown bits in the pan.
2. Preheat the oven to 425°F/220°C. Put the chops in the oven and cook until the internal temperature reaches 150°F/65°C for medium, about 10 minutes. Rest on a board for about 10 minutes, then slice. Save the juices released while resting.
3. For the sauce, gently cook the onions and shallots in butter until soft without colouring, about 10 minutes. Add a bay leaf and a little rosemary or thyme, then the white wine, and reduce by two thirds.
4. Add the pork juices, the carrot scraps, and the demi-glace. Simmer about 30 minutes, then strain through a sieve, pressing on the solids.
5. Add the crushed, toasted green peppercorns. Mix the red wine with the cornstarch, stir into the sauce and bring to a boil. Mix the sugar with the lemon juice and, off the heat, stir in the mustard powder and this mixture. Add the julienned cornichons.
6. For the carrots, peel and halve them lengthwise. Put them in a pan with the sparkling water, carrot juice, sugar, salt and butter. Bring to a boil, cover and simmer 10 minutes. Uncover and cook until fork-tender and the liquid has evaporated and the carrots are glazed. Stir in the parsley and keep warm.
7. For the potatoes, cover the Yukon gold potatoes with water, add a pinch of salt, and simmer on low heat about 25 minutes until fork-tender. Drain, cool 5 minutes and peel. About 20 minutes before serving, quarter them and warm in butter with the olive oil, salt, pepper and parsley. Keep warm.
8. To serve, place 3 carrot halves in the centre of each hot plate, top with potatoes and a sliced pork chop, then spoon over the hot sauce and garnish with a rosemary sprig.

Summarized from Bruno Albouze's video. Watch it for the details.

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