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Pork chop charcutières | French Bistro recipe

Byamazingfoodstv


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how to make a classic French dish called: “Cote de porc charcutières” or Pork chops in a Mustard and Gherkin sauce. this step by step video recipe will show you how to cook meat using the “concentration” cooking method. That cooking method applies for anything that is pan fried, roasted, grilled or sizzled.

Along with the Pork chops, you will be able to see how to make what we cal,led in France: an instant sauce to go along your meat. As always its and easy to follow video and a delicious recipe. make sure you don’t forget to get some French baguette to dip in the sauce when you are finished eating the meat :o)

Ingredients you need to make that recipe for 4 people:

4 pork chops
5 grams of butter mixed with 2cl of oil (to cook the meat)
Salt and black pepper. (to season the meat)

For the Sauce:
25 grams of finely chopped shallots
50 ml of dry white wine (French wine is ideal)
100 ml of veal or beef stock
5 gram of Dijon mustard
25 gram of Gherkins (Cut in Julienne or fine strips)
10-20 grams of butter ( to finish the sauce)

The dish is usually served with freshly made potato mash as it goes well with the sauce.

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40 Comments

  5. Bonjour Chef, j'ai deux de ?'s. Veal stock in not available in my country, even veal itself is very hard to come by. 1. Will I have a reasonable result using chicken stock instead? 2. How thick is the cut of your chops? Appears to be about 2 – 2,5cm.

  6. I've made this several times, my go-to pork chop dish now. To save time later during the main cooking stage, I now pre-saute the shallots first on low heat and set aside. This greatly speeds up the sauce making after cooking the pork chops. Take out the pork chops, drain off most of the fat, put the pre-sauted shallots back for a few minutes, deglaze with white wine, then add the stock, reduce the stock, switch off heat, etc.

  8. I am very proud that long ago I organized my preparation to what I recently learned is called Mise en Place. It’s just so logical. Especially if the number of ingredients increases. Having everything prepared and arranged in order of use makes the actual cooking a joy. It also reduces the chances of forgetting an ingredient or method.
    I love your teaching technique.

  19. Never heard of pickles in a mustard sauce before. I make my Dijon mustard sauce with white wine, butter, heavy cream, a bit of lemon juice and of course Dijon. Makes a great sauce over pork chops and over some wild rice too.

  25. You do know that its a myth that seering helps keeping the juices inside. What it does is that it makes the meat tastier, its good for sauce because it coats the pan with the meat flavor and makes the meat more difficult to dry out because it creates that hard layer. Nothing more

  26. I made it yesterday and my niece and brother love it 🙂
    The only thing that i will change is the pepper that i used, it was too strong. When we did other recipe from you we used a mix of pepper and it was better, i will try to find it or use less and grind it.

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