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French mustard sauce porkchops (Côtes de porc charcutières)

French bistrot style porkchops with a mustard, white wine and gherkins sauce. Very quick to cook.

Served with mashed potatoes and steamed broccoli.

16Steps
14Ingredients
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Ingredients for 2

  • 2 porkchops
  • 1 shallots
  • gerkins: a dozen medium sized ones
  • ¾ cup white wine: 350ml |
  • ¼ cup brown stock: 100ml |
  • 1 tbsp mustard
  • butter
  • olive oil

Side: Mashed potatoes

  • 1 lb russet potatoes
  • 2 tbsp butter
  • 4 tbsp milk

Side: Steamed broccoli

  • 8 oz frozen broccoli florets
  • 1 tsp butter
  • ¼ lemon

Instructions

  1. Cut the shallots into small dices.

  2. Cut the gherkins into long strips.

  3. About 35 minutes before serving, start the potatoes: peel and cube them, cover with cold salted water, bring to a boil and cook for 15 minutes until tender.

  4. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them through on lower heat.

  5. Once the porkchops are cooked, set them aside in a warm environment.

  6. Sweat the shallots in the same pan.

  7. Deglaze with white wine, let it reduce until there's about two teaspoons left.

  8. Add the stock.

  9. Add the gherkins.

  10. Mix in the mustard.

  11. When the potatoes are tender, drain them, mash them with the butter and warm milk, season with salt and pepper, and keep covered.

  12. Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.

  13. Let the sauce reduce until it gets a coating consistency.

  14. Mix in a knob a butter.

  15. Put the chops back in, flip them to coat them in sauce, warm them up for 30 seconds.

  16. Serve with a nice mashed potato or saute potatoes.