Imagine cutting into a perfectly seared pork chop, its golden-brown exterior giving way to a juicy, tender interior, all draped in a luxurious sauce that will transport your taste buds straight to a Parisian bistro. Our Pork with Charcutiere Sauce is not just a meal—it's a culinary experience that transforms an ordinary dinner into an extraordinary gastronomic adventure. With just a few professional chef techniques, you'll create a dish so impressive, your dinner guests will be convinced you've trained in the finest French kitchens!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 pork chops
- 1 cup shallots, minced
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 tbsp Dijon mustard
- 1 tbsp capers
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove the pork chops from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat the chops dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil is shimmering and just beginning to smoke.
- Carefully place the pork chops in the hot skillet. Sear for 4-5 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 145°F (63°C).
- Remove the pork chops from the skillet and transfer to a plate. Tent loosely with aluminum foil to keep warm while preparing the sauce.
- In the same skillet, reduce heat to medium and add minced shallots. Sauté for 2-3 minutes until they become soft and translucent, scraping up any browned bits from the bottom of the pan.
- Pour in the white wine and chicken stock, increasing heat to medium-high. Simmer and reduce the liquid by half, about 5-6 minutes.
- Stir in the Dijon mustard and capers, whisking to combine and create a smooth sauce. Cook for an additional 2 minutes.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Return the pork chops to the skillet, spooning the sauce over them to reheat and glaze for 1-2 minutes.
- Plate the pork chops and generously spoon the charcutiere sauce over the top. Serve immediately, garnishing with additional capers if desired.
Tips
- Temperature is Key: Always let your pork chops rest at room temperature for 30 minutes before cooking to ensure even cooking and maximum tenderness.
- Dry Means Crispy: Use paper towels to thoroughly pat the pork chops dry. Moisture is the enemy of a perfect golden-brown sear.
- High Heat, Quick Sear: Use a heavy-bottomed skillet and get it smoking hot to create that restaurant-quality crust.
- Use a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C) to ensure juiciness without overcooking.
- Sauce Technique: Deglaze the pan with wine and stock to capture all those delicious browned bits for maximum flavor.
- Final Touch: Spooning the sauce over the pork just before serving ensures the meat stays hot and gets a final flavor boost.
Nutrition Facts
Calories: 352kcal
Carbohydrates: 6g
Protein: 28g
Fat: 21g
Saturated Fat: 6g
Cholesterol: 110mg
