I usually either grill or oven bake them, but I was watching Raymond Blanc on catchup the other day, frying his pork chop in butter. Oh it looked good.
So copying him, I fried my chops in plenty of unsalted butter, around 5 minutes each side, then rested for 5 minutes whilst I fried the sausage meatballs and made the charcutiere sauce. Which is the best sauce for pork chops.
I dredged the butter in the pan with plain flour, and whisked to make a light roux, then splashed in some of the cooking water from the potatoes (which also had the carrots and peas cooking all in together to save on energy), whisking to incorporate all the sticky juices from the bottom of the pan. This rich sauce was further enriched with some veal glaze from Essential Cuisine (a little sample I had sent with my pie competition winnings) and a slug of home made blackberry vinegar, so act as a fillip to the flavour. Added to this a handful of chopped cornichons and some capers. And the little sausage meatballs.
Truly scrumptious.
No comments:
Post a Comment