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Renoux, Andre
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La Belle Cuisine - More Pork Recipes
Fine Cuisine with Art Infusion
"To
cook is to create. And to create well...
is an act of integrity, and faith."
Côtelettes de Porc Poivrade à la Crème
 
"The gentle art of gastronomy is a
friendly one. It hurdles the language
barrier, makes friends among civilized
people, and warms the heart."
~ Samuel Chamberlain
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Surprise!
 
8 (4oz.) Boneless
Pork Chops
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Renoux, Andre
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Gigi’s Côtelettes de Porc
Poivrade à la Crème
1 carrot, thinly sliced
1 onion, thinly sliced
1 small bay leaf
Pinch dried thyme
1 clove garlic, crushed
1/2 cup Sauternes
2 tablespoons white wine vinegar
2 tablespoons water
Four 1-inch-thick loin pork chops
1/2 cup rich chicken or vegetable stock
1/2 cup heavy cream
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large bowl mix carrot, onion, bay leaf, thyme, garlic, Sauternes,
vinegar and 2 tablespoons water. Place the pork chops in the bowl
and refrigerate
overnight.
About 1 hour before serving, drain the chops, reserving the vegetables
and the liquid. Dry the chops well between paper towels.
In a large skillet rubbed with
pork fat, sauté the chops until they are
golden on both sides, about 15 minutes. Add the
vegetables and 1/4
cup of the reserved liquid. Cover the skillet and adjust the heat to
very
low. Simmer the chops 45 minutes. Remove chops from skillet and
keep them warm.
Into the skillet stir the remaining liquid and 1/2 cup water. Bring the
liquid to
a boil and simmer it 5 minutes. Stir in the cream, then the
cornstarch mixed
with 2 tablespoons water. Simmer, stirring, until
thickened.
Add salt and pepper and
adjust seasoning as necessary.
Pour the sauce
over the chops
and serve.
Serves 4.
Featured Archive Recipes:
Côtelettes de Porc aux Champignons
Pork Chops with Mustard and Bacon (Anne Willan)
Index - Pork Recipe Archives
Classic French Recipe Index
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