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Gigi’s Pork Chops Robert
6 large center-cut pork chops
Salt and freshly ground black pepper
2 garlic cloves, finely minced
2 bay leaves
2 tablespoons fine-quality olive oil
1 1/2 cups Robert Sauce (recipe follows)
Rub the pork chops with
salt and pepper.
In a large skillet or sauté pan place the minced garlic,
bay leaves and oil;
over high heat brown the chops well on both sides in the
oil. Reduce the
heat to medium-low and cook the chops until they are cooked
(Cooking time will vary according to the thickness of the chops.)
the bay leaves and arrange the chops on a heated serving platter.
the Robert Sauce over the chops and serve at once.
4 tablespoons (1/2
stick) unsalted butter
1/4 cup flour
3 onions, finely
1 1/2 cups beef stock
or canned broth
Salt and freshly ground
1 teaspoon red wine
1 teaspoon Dijon-style
Melt the butter in a
medium-size saucepan, stir in the flour, and cook the
roux until the flour
is lightly browned. Add the onions and gradually stir in
the stock or broth.
Blend the sauce well and simmer it, covered, for 30
minutes. At serving
time, season the sauce to taste with salt and pepper
and add the vinegar and
mustard, blending well. Serves 6.
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