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Pork chops Charcutiere


  • Heat a thin layer of oil in a large heavy-bottomed pan and seal the lightly floured chops, seasoning once turned over. Remove and set aside.
  • Add a little more oil to the pan, if needed, and gently saute the mushrooms, red onion and garlic until reasonably tender. Then add the sherry vinegar and reduce, continually stirring. Add 2 tbsp flour and gently cook, continually mixing until well combined. Then add the stock and stir well. Bring to the boil and add the tomatoes, mustard, capers, gherkins and parsley. Stir, bring to the boil again and rapidly simmer for about 10 mins.
  • Return the chops to the pan in one layer, turn the heat down and gently simmer for about another 10 mins, basting the meat now and again. Taste the sauce for seasoning.
  • Serve with a good dollop of mashed potato alongside.


  • olive oil
  • plain flour
  • 4 thick pork chops, rind removed
  • sea salt & freshly ground pepper
  • 8 button mushrooms, diced
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 6 tbsp sherry vinegar (or red wine vinegar)
  • 2-3 cups chicken stock
  • ½ can diced tomatoes
  • 1 heaped tspn grain mustard
  • 1 tbsp chopped, drained capers
  • 3 tbsp chopped gherkins (cornichons)
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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