Pork Chops Charcutière, Mashed Potatoes
A classic French dish with tender pork chops topped with a mustard-pickle sauce and served with creamy mashed potatoes.
Nutrition Facts
Per Serving: Calories: 510 kcal, Fat: 28 g, Sodium: 980 mg, Carbohydrate: 30 g, Protein: 35 g
Descriptions
This recipe for Pork Chops Charcutière is a flavorful French dish featuring tender, sautéed pork chops served with a tangy mustard and pickle sauce.
The sauce, made with sautéed onions, white wine, and veal stock, is finished with a butter and mustard blend for extra richness. A creamy mashed potato side completes this comforting and satisfying meal.
Directions
Prepare the Pork Chops (10 min):
- Remove the vertebrae bones and trim excess fat from the pork chops.
- Lightly flatten the pork chops if necessary and refrigerate.
Cook the Potatoes (25-30 min):
- Peel and quarter the potatoes, rinse them, and place them in cold water.
- Bring the potatoes to a simmer in salted water and cook until tender.
Prepare the Sauce Garnish (10 min):
Finely chop the onions and slice the pickles into thin strips. If the pickles are too acidic, blanch them and set aside.
Make the Mashed Potatoes (15 min):
- Boil milk (or a mix of milk and cream).
- Once the potatoes are cooked, drain and mash them.
- Return them to the pot and mix in the butter, slowly adding the hot milk mixture until smooth.
- Season with salt and a pinch of nutmeg, and keep warm.
Cook the Pork Chops (10-12 min):
- Season the pork chops with salt and pepper.
- Sauté them in a mix of butter and oil for 5-6 minutes on each side until firm to the touch.
- Keep them warm on a plate while preparing the sauce.
Prepare the Sauce (10 min):
- Remove excess fat from the pan and add the chopped onions.
- Cook gently without browning, then deglaze with white wine and reduce.
- Add the veal stock and simmer the sauce for a few minutes.
- Off the heat, whisk in mustard and butter, and strain the sauce.
- Add the julienne of pickles to the sauce and season to taste.
Assemble and Serve (5 min):
- Arrange the pork chops in a circular pattern on a platter.
- Heat the mashed potatoes and serve them in a separate dish.
- Spoon the sauce over the pork chops and serve immediately.
Note's
- Pickles: If your pickles are too tart, blanch them in boiling water for a minute before adding them to the sauce.
- Mashed Potatoes: You can adjust the creaminess by varying the ratio of milk to cream.
Ingredients
- Pork Chops (bone-in): 8 chops (about 7-8 oz each)
- Butter: 3 oz
- Oil: 0.5 oz
- Onions: 3.5 oz, finely chopped
- White Wine: 2.7 oz
- Veal Stock: 14 oz (or brown sauce)
- Mustard: 0.7 oz
- Pickles: 3.5 oz, julienned
- Potatoes: 4 lbs (e.g., Russet)
- Milk: 27 oz (or 13 oz milk and 13 oz cream)
- Butter: 3.5 oz for mashed potatoes
- Salt and Pepper: To taste
- Nutmeg: A pinch
