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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."
Pork Chops with
Sauce Piquante
  "Carve
a ham as if you were shaving the face of a friend."
- Henri
Charpentier
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Friday, November 10, 2006
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Pork Chops with Sauce Piquante
Wish I could give credit to someone for
this recipe. The title certainly suggests Louisiana, so of course I thought of Emeril
Lagasse, Paul Prudhomme, etc.
Nope. Sorry. If it's yours, please let us know!
4 teaspoons garlic, minced
4 teaspoons fresh lime, minced
4 teaspoons fresh sage, minced
Salt, black pepper and cayenne to taste
Four 1-inch-thick rib pork chops
Flour for dredging the chops
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup onion, minced
1/2 cup dry white wine
1 1/2 cups beef broth or
stock
2 tablespoons tomato paste
1/4 cup pitted olives, sliced
2 tablespoons drained capers, chopped
2 teaspoons Dijon mustard
2 tablespoons fresh parsley, minced
In a small bowl combine half the garlic, half the thyme, half the
sage, salt
and pepper to taste. Rub the mixture on to the chops and chill, covered, 30
minutes, or overnight.
Dredge the chops in the flour, shaking off excess. In a large
skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1
to 2 minutes on each side or until brown. Drain fat and transfer the chops
to a platter.
Add the butter to the skillet and heat it until melted. Add the
onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until
softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir
the sauce until it is well combined.
Return the chops to the skillet and simmer, covered for 10 minutes
or until tender. Transfer the chops to a platter, add the olives, capers and mustard and
simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the
skillet, stir to combine and spoon sauce over the chops.
Yield: 4 servings
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