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Chops: Pork Chops Grand Mere Style

Source of Recipe

Chef Francois


List of Ingredients

Marinade for the Pork Chops (Serving 2 persons)
1 teaspoon of dry basil
1/2 teaspoon of paprika
1/2 teaspoon of lemon pepper
2 soupspoons of olive oil



Recipe

Inside a stick-free pan, saute your pork chops (on a very hot dry pan) for about 3 1/2 minutes, turning once until brown on both sides and pork loses its pink color throughout.

Transfer the pork chops to a large pan. Pour 1/2 cup of chicken stock and cover. Put inside the oven about minutes before serving.

Into the drippings, in skillet, stir one cup of "red Premius Bordeaux Yuon Mau" and cook over medium heat, stirring constantly for 3 minutes.

Add 1/2 teaspoon of herb of Provence, 1 soupspoon of butter and pour over the pork chops.

Separately saute 2 ounces of sliced mushrooms with 1 teaspoon of diced garlic with herbs of your choice. Set on the side.

Cube 1 red potato per person and boil for 12 minutes. Remove the hot water and add to the mushrooms.

Saute 1 medium sized sliced onion with 1/2 cup of olive oil for 21 minutes to obtain a nice caramel color for the onions.

Saute 1 slice of thick bacon to a nice golden color; then cut in strips. Add the onions and bacon to the mushroom mixture.

Season to your taste. For the montage of your plate, place one pork chop per plate; cover nicely wth the vegetables. Serve at once.