Bone-in center-cut pork chops are grilled just right to retain their juiciness, then coated in a classic sauce charcutière made from a dry white wine and onion reduction, enriched with brown veal stock and brightened with Dijon mustard and crisp cornichon matchsticks.
Ingredients
- 4 pieces Bone-in center-cut pork chops
- 2 pieces Yellow onions
- 40 g Unsalted butter (82% fat)
- 1 tbsp High-oleic sunflower oil
- 15 cl Dry white wine
- 350 ml Thickened brown veal stock
- 60 g Cornichons
- 1 tbsp Classic Dijon mustard
- 1 tsp Fine sea salt
- 1 pinch Whole black peppercorns
- 2 sprigs Fresh flat-leaf parsley
Method
- Take the pork chops out of the refrigerator 20 minutes before cooking to bring them to room temperature, pat them dry with paper towels, rub with high-oleic sunflower oil, and season both sides with fine sea salt.
- Peel and very finely mince the yellow onions. Slice the cornichons lengthwise into thin matchsticks. Rinse, stem, and finely chop the flat-leaf parsley.
- Melt part of the unsalted butter in a heavy-bottomed saucepan over low heat (around 230 °F / 110 °C). Add the minced onions with a pinch of salt and sweat gently without browning for 8 to 10 minutes, until soft and translucent.
- Pour the dry white wine over the onions, raise the heat to medium-high, and reduce by three-quarters for 5 to 6 minutes, until syrupy with only a glossy layer of liquid remaining.
- Add the thickened brown veal stock to the saucepan, bring to a full boil at 212 °F / 100 °C, then lower the heat and simmer gently (around 185-195 °F / 85-90 °C) for 8 to 10 minutes, until the sauce reduces by one-third and coats the back of a spoon.
- Thoroughly heat a grill pan or ridged cast-iron skillet over high heat until it reaches at least 430 °F / 220 °C (a drop of water should sizzle and evaporate instantly). Place the pork chops in the pan and sear for 2 minutes undisturbed, rotate a quarter turn for an additional 2 minutes to create deep brown crosshatch grill marks, then flip and cook the second side for 3 to 4 minutes, until the internal temperature reaches 155 °F / 68 °C on a meat thermometer or the juices run clear with no trace of pink.
- Transfer the pork chops to a warm plate, tent loosely with aluminum foil, and let rest for 5 minutes so the fibers relax and the juices redistribute.
- Remove the saucepan from the heat (let it cool below 160 °F / 70 °C). Whisk in the remaining cold unsalted butter vigorously for 1 minute to mount and smooth the sauce, then stir in the classic Dijon mustard without boiling to preserve its heat.
- Fold the cornichon matchsticks and freshly ground black pepper into the hot sauce off the heat. Taste and adjust the seasoning with fine sea salt.
- Set each grilled pork chop in the center of a warm plate, spoon over a generous ladle of steaming sauce charcutière studded with onions and cornichons, and scatter with chopped flat-leaf parsley before serving immediately.
Nutrition
Per serving
- Energy
- 198.3 kcal
- Protein
- 5.4 g
- Carbohydrate
- 2.48 g
- Fat
- 15.78 g
- Fibre
- 0.17 g
- Calcium
- 45.5 mg
- Iron
- 0.83 mg
- Magnesium
- 32.38 mg
