Cote De Porc a La Charcutiere

I’ve never been a big pork chop fan. Probably because I’ve never had a good pork chop dish. This one makes me feel like I’ve been missing out. And once again, it’s all about the sauce. I know I harp on this, but having a good stock makes all the difference. If you don’t like pork chops, try this recipe. You’ll love it.

Cote De Porc a La Charcutiere


  • 1 tablespoon oil
  • 1 tablespoon butter
  • 4 rib chops of pork
  • salt and pepper
  • 1 small onion, finely chopped
  • 1 teaspoon Wondra flour (or all-purpose flour)
  • 1/2 cup white wine
  • 1 cup dark, strong chicken or veal stock
  • 2 tablespoons Dijon mustard
  • 10 cornichons, thinly sliced
  • 1 sprig flat parsley, chopped


  1. Preheat the oven to 375 degrees F. In the oven-safe saute pan, heat the oil, then the butter. Season the chops with salt and pepper, then sear in the hot pan for about 4 minutes per side, or until golden brown. Transfer the pan to the oven and cook for another 8 minutes. Remove the pan from the oven and remove the chops. Set them aside on the platter, loosely covered with foil, while you make the sauce.

  2. Return the saute pan to the heat, and add the onion. Cook until golden brown. Add the flour and cook, stirring for 1 minute. Stir in the wine and reduce by half, scraping, scraping, of course. Add the stock (and you really do need a good, dark, strong stock for this). Reduce the liquid by half. Remove the pan from the heat and whisk in the mustard. Add the cornichons, the parsley, and any juice that has run off the cooked pork chops. Adjust the seasoning. Arrange the chops on the platter and pour over the sauce. Eat.