Griddled pork cutlets with sauce vierge

Ingredients

• 4 pieces pork leg cutlets
• 3 pieces ripe vine tomatoes
• 2 pieces traditional shallot
• 1 clove white garlic clove
• 1 piece organic lemon
• 0.5 bunches fresh chives
• 0.5 bunches fresh chervil
• 9 tbsp cold-pressed extra-virgin olive oil
• 1 tsp fine sea salt
• to taste whole black peppercorns from a mill
• 4 pinches fleur de sel de Guérande

Method

1. Remove the pork cutlets from the refrigerator 20 minutes ahead of time to bring them to room temperature, preventing thermal shock during cooking.
2. Bring a pot of water to 100 °C (a full rolling boil). Score a shallow cross on the bottom of each tomato, submerge them in the boiling water for 30 seconds until the skin begins to wrinkle and split, then immediately transfer them to a large bowl of ice water for 1 minute.
3. Gently peel the tomatoes with the tip of a paring knife, cut them into quarters, remove the seeds and watery core, then cut the flesh into a fine, even 3 to 4 mm brunoise dice.
4. Peel and very finely mince the shallot. Remove the green germ from the garlic clove and mince finely. Thinly slice the chives with a sharp knife and delicately chop the chervil.
5. In a bowl, dissolve the fine sea salt in the freshly squeezed lemon juice. Pour in the extra-virgin olive oil while stirring gently for 30 seconds to form a light emulsion.
6. Fold the diced tomatoes, minced shallot, minced garlic, chives, and chervil into the lemon-oil mixture. Add a few turns of freshly ground black pepper and stir gently. Let the sauce rest at room temperature for 15 minutes to allow the flavors to meld, or set the bowl for 2 minutes over a gentle warm water bath at 40 °C to take the chill off without cooking the tomatoes.
7. Preheat the plancha or flat-top griddle to 220 °C for 5 to 10 minutes until a drop of water sizzles and evaporates instantly. Brush both sides of the cutlets with a light sheen of olive oil.
8. Place the pork onto the smoking-hot plancha. Sear undisturbed for 3 minutes over high heat (220 °C), until a deep golden, caramelized crust forms on the bottom.
9. Flip the meat with a spatula and cook the second side for 2 to 3 minutes at 200 °C, until the internal temperature reaches 68 °C on an instant-read thermometer; the flesh should be white, opaque, and tender to the touch.
10. Transfer the pork cutlets to a warm plate, tent loosely with aluminum foil, and let rest for 3 minutes to redistribute the juices.
11. Plate the golden cutlets, spoon generously with the warm sauce vierge and its herb-tomato garnish, finish with a pinch of fleur de sel, and serve immediately.

Nutrition

Per serving

Energy

371.9 kcal

Protein

5.28 g

Carbohydrate

5.83 g

Fat

37.41 g

Fibre

1.67 g

Calcium

10.23 mg

Iron

0.18 mg

Magnesium

7.09 mg