Pork chop recipes: Creamy mustard & gherkin sauce : recipe on how to make a classic French dish called: côte de porc charcutière, 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. This 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 called, in France, an instant sauce to go along your meat.
As always, it’s an easy-to-follow video and a delicious recipe. Make sure you don't forget to get some French baguette to dip into the sauce when you’re finished eating the meat.
This recipe is for 4 people.
Ingredients:
4 pork chops br />
5 grams of butter mixed with 2cl of oil (to co\\ok the meat,
Salt and black pepper. to season the meat.
For the Sauce:
5 gm of finely chopped shallots
50 ml of dry white wine (French wine is ideal)
100 ml of veal or beef stock
5 gm of Dijon mustard
25 gm of gherkins (cut in Julienne or fine strips)
10-20 gm of butter (to finish the sauce)
The dish is usually served with freshly-made potato mash as it goes well with the sauce.
A chicken chasseur recipe. Chicken chasseur is a classic French stew made with sauteed pieces of chicken, served with a sauce made using a combination of brown chicken stock, tomato sauce, mushrooms, shallots and fresh herbs (tarragon and parsley). It is best made using a cast-iron ‘Dutch oven’(US), or cast-iron casserole (UK). It goes well with a side dish of potatoes or quality tagliatelle. It is best eaten with a dry white wine such as Muscadet.
This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called poulet à l'estragon (chicken in tarragon sauce). Using classic cooking techniques the chicken is seared then cooked in a mix of cognac, white wine and stock and cream. toward the end plenty of fresh tarragon is added to the dish to create a subtle tarragon flavored creamy sauce. best served with rice, pasta or potatoes.
