Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Côte de Porc à la Charcutière




Source of Recipe


LA BOHEME'S Carmel, California


List of Ingredients




4 - 1" thick pork chops
2 - cups white wine
2 - cups chicken stock, may substitute with veal stock
1 - cup heavy cream
1 - medium onion medium diced
4 - bacon strips cut medium dice
1/2# button mushrooms, cut in quarters
6 ea. cornichons, medium dice
1 tsp. sugar (to cut acid of tarragon and cornichons)
herbs: 1 tbl fresh tarragon, pinch: thyme and 2 bay leaves

GARNISH: 2 tablespoons chopped parsley

Recipe



Sauté bacon until crisp, then add onion, mushrooms, tarragon, cornichons, thyme and bay leaf. Toss briefly to coat; add wine and reduce by 1/2. Add chicken stock; reduce by 1/2. Add cream and sugar; reduce. Add "seasoning" (culinary term for adding salt and pepper) and set aside.

Preheat oven to 400.

While reducing sauce, sauté both sides of the pork chops quickly over high heat to seal the meat and color it, and place the chops in an oven proof casserole and, when the sauce is reduced, pour over the chops enough to cover. Let chops cook for 15 to 20 minutes. Remaining sauce to be ladled over chops at time of service.

Serve with rice of your choice and enjoy a nice bottle of J. Lohr Estates, Monterey County Chardonnay.

Bon Appetit!

Serves 4