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The French butcher's pork chop

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a thin layer of oil with a good knob of butter in a large heavy-bottomed pan (that can go into the oven) and seal the seasoned chops on both sides. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion, mushrooms and garlic until tender, frequently stirring and scraping the bottom of the pan as you do so.
  • Pour in the wine and cook until reduced and it has almost disappeared.
  • Then mix in the flour and briefly cook, continually stirring until well combined.
  • Add the stock, tomatoes, mustard and seasonings with the gherkins, capers and anchovies. Mix well and bring to the boil. Then return the chops in one layer, baste with the sauce and cook in the oven for about 15 mins. (To check, make a small cut along the bone.) Taste the sauce for seasoning.
  • At the same time, cook the parsnips in a pot of lightly salted, boiling water until very tender. Then drain well, return to the pot and mash with the remaining butter, the cream and seasonings.
  • To serve, mound the mash on individual plates and top with a pork chop, plenty of the sauce and a sprinkling of parsley.

Ingredients

  • olive oil
  • 2 good dollops unsalted butter
  • 4 thickish pork chops
  • sea salt & freshly ground pepper
  • 1 medium onion, finely chopped
  • 6 button mushrooms, sliced
  • 2 plump garlic cloves, crushed
  • ½ cup dry white wine
  • 1 heaped tbsp plain flour
  • 1 cup beef or chicken stock
  • ½ can diced tomatoes
  • 1 heaped tbsp Dijon mustard
  • 4-6 baby gherkins (cornichons), chopped
  • 2 tbsp rinsed capers, roughly chopped
  • 4 anchovies, chopped
  • 2-3 parsnips, cut in chunks
  • a slurp of cream (optional)
  • 1-2 tbsp chopped fresh 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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