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Pork Chops Charcutiere




Source of Recipe


Fairbury Steaks


List of Ingredients




6 boneless pork chops, 6 to 7 ounces each
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup each finely chopped shallots and onion (or all onion if shallots are not available)
3/4 cup dry white wine
1 1/2 cups canned beef gravy
2 tablespoons cold butter
1 tablespoon Dijon or Dusseldorf mustard
3 small sour gherkins, cut into julienne strips

Recipe



Sprinkle the pork chops with salt and pepper. Heat the oil in a skillet and brown the pork chops on both sides. Cook twenty minutes or until cooked through. Transfer to a warm platter. Pour off all but two tablespoons of fat from the pan and add the shallots and onions to the skillet. Cook, stirring, two minutes.

Add the wine to the skillet and stir to dissolve brown particles in the bottom of the pan. Cook until the wine is totally reduced. Add the brown sauce and cook about twelve minutes.

Turn off the heat and stir in the cold butter. Add the mustard and stir. Do not reheat. Add the gherkins. Spoon a little sauce over each pork chop and serve the remainder in a sauceboat. Serves 6.