"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Click Here to Login
Thread Tools Display Modes
Old 09-27-2006, 08:41 AM   #11
Sous Chef
Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
One of my favorite flavors when it comes to pork is mustard.

I like a good ole' Sauce Robert. This is a recipe for a pair of chops in a 10" frypan.

2x 1-1/2" Thick Boneless/Trimmed Rib Chops
2-T Butter
1-T Minced Shallots
2-T White Wine
1/2-C Veal Demi-Glace*
1/2-t Dijon Mustard
1/2-t Fresh Lemon Juice
1-t Minced Fresh Parsley
Kosher Salt & Freshly Ground Black Pepper

Pre-heat the oven to 325ºF. Dry the chops with paper-towels and season lightly with salt and pepper.

Toss a tablespoon of butter into a medium-hot pan and wait for the foam/bubbles to subside. Add the chops and sear until they release, then flip and wait for that side to release. Once both sides are seared, place the pan in the oven. Roast the pork chops to 140º-142ºF internal temp (allow to rise to 145ºF as it rests). It shouldn't take very long, and then remove them to a plate to rest. This yields a perfect medium pork chop that is amazingly juicy, tender, and with just a bit of pink to the meat. (I check with an instant read thermometer inserted through the side of the chop into the center).

Place the pan over medium heat and add a bit of butter if needed. Toss in the shallots and sweat until they just begin to take on color. Deglaze with the wine. Add the demiglace and whisk to melt the gelatin and incorporate the wine/shallots. Add the dijon, lemon juice, and parsley. Remove the pan from the heat and whisk in the remaining tablespoon of butter. Season with salt and pepper, and serve over the chops. The sauce goes excellent with some roasted potato wedges and some steamed green beans. Be careful not to overcook the pork, and be careful with how much acid you add (wine/mustard/lemon juice). The wine I add is just a splash to loosen the fond, and the lemon juice is just a quick squeeze of a lemon half. If you add too much acid, you can try to save it with a bit of sugar and perhaps another tablespoon of butter.

*If you don't have classic veal demi-glace on hand, you can fudge here by making a quick reduction of a good homemade brown stock. Reduce 2-C to ~1/3-1/2-C prior to cooking in a small saucier or sauce pan. You can throw in a small sprig of thyme, a crushed garlic clove, a bay leaf, some peppercorns, and a sprig of parsley while it reduces, and then strain them out after. It's actually easier to reduce 1 quart to ~1/2-1-Cup, and then save 1/2 of the glace for another use.

I also like port & cherries with pork, but I have to get some stuff done here...

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 09-27-2006, 09:14 AM   #12
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I'm with Thumper on the white gravy...goes great with pork chops and mashed potatoes.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 09-27-2006, 09:36 AM   #13
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
very trad and oh so good!
Robo410 is offline   Reply With Quote
Old 09-27-2006, 11:42 AM   #14
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I like to saute my chops in a cast iron skillet, and when they're done, remove them to a platter. I then add some onions and sliced mushrooms to the pan, with a little clarified butter if needed, and briefly saute those. Then, I add the flour to form a roux, and add some stock. I usually use a mix of half chicken / half beef stock for chops. Once the sauce comes to a boil and tightens up, season to taste with salt and pepper.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 09-27-2006, 12:25 PM   #15
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,596
Meanwhile, here's the Greek take as well: brown the chops in oil and then slowly cook them until done in the juice of a couple of lemons, plus salt and a spoonful of whole peppercorns, adding in a bit of water if needed as they cook.

By the time the meat is done and tender, the sauce has reduced to a delicious, tangy, shiny thing that's just lovely spooned over the chop![/quote]

Sounds like the beginnings of pork picatta. Add some chicken broth instead of water and some white wine and you've got it. Delish!
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 09-27-2006, 02:50 PM   #16
Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038

I usually do not eat my pork chops with gravy but I know someone here can help you.

Jill and Jolie
shpj4 is offline   Reply With Quote
Old 09-27-2006, 03:49 PM   #17
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
dina, this was a really good thread mostly about pork chops, but with some good gravy ideas
Your Best Pork Chop Recipe

Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:25 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.