I have started making this dish recently, and I am wondering where this French dish has been all my life. The thick, seared pork chop smothered in the rich, tangy, and mildly mustardy Charcutière Sauce is just amazingly delicious. Add some creamy mashed potatoes into the mix, and just wow. For this recipe, I once again go the Chester, short cut French route. Rather than making a demi glacé first, as is the typical base for this sauce, I use a reduced bone broth from concentrate and blend it with a white wine reduction. It’s a tad bit faster and still creates a fantastic sauce.
Ingredients
4 1-inch thick bone-in pork loin chops
4 cups water
4 tbsp beef bone broth concentrate
2 tbsp butter
1 small onion, diced
1 cup white wine
1 tbsp dijon mustard
¼ cup capers
Salt and pepper
Olive oil
Handful of chopped parsley
Optional: 1 tbsp cornstarch
Optional: 2 tbsp water
Green Beans
1 lb green beans, washed and trimmed
2 tsp salt
2 cloves of garlic, smashed
2 tbsp butter
Salt and pepper
Mashed Potatoes
See Garlic Butter and Mascarpone Mashed Potatoes recipe.
First we will make the sauce. Again, this is a short cut Charcutière Sauce as we are going to use a reduced bone broth from concentrate rather than a demi glacé. If you would like to use more of an actual demi glacé base, then you can find a recipe for one here to use instead of the bone broth.
Bring four cups over water to a boil over medium heat and then reduce to a low simmer. Add the beef bone broth concentrate and stir until it has fully incorporate into the water. Allow it to simmer and reduce by about half, which will table about 15 minutes. Reduce the heat to lower setting to keep it warm.
In another pot over medium heat, melt the butter and then add the onions. Sauté for about 3-5 minutes until soft. Add the wine, bring to a boil, and then reduce the heat to a low simmer. Allow to reduce by half, about 10 minutes.
Now add the broth to the reduced wine mixture and stir to combine. Allow the sauce to reduce and thicken further for 10 minutes over low-medium heat. At this point, strain the onions from the sauce using a small mesh strainer. Return the strained sauce to the pot and stir in the mustard and capers. The sauce should be thicken enough at this point.
If the sauce has not thickened enough you can combine the optional water and corn starch in a bowl on the side and then stir it into the sauce to thicken it. Allow the sauce to remain on the heat for an additional five minutes to allow it to cook and thicken with the slurry.
Keep the sauce warm while you make the pork. Season the chops with salt and pepper on both sides. Heat a pan over medium heat and add a tablespoon or two of olive oil. Add the chops to the pan. You will likely have to fry them two at a time in batches. Allow them to fry for 5 minutes on the first side and then flip them. Allow to fry for 3-5 minutes on the second time, until the chops reach an internal temperature of 140-145°F. Remove from heat and allow to rest for 10 minutes before serving. I recommend cooking to 140°F and then allowing the chops to rest off heat. They will cook the rest of the way to 145°F off heat.
To prepare the green beans, fill a pan halfway with water and being it to a rolling simmer over medium heat. Add the garlic. Add the salt and stir to dissolve the salt in the water. Add the beans and allow them to simmer for 5 minutes. Drain the beans into a colander. Return the pan to the heat and add the butter. Once the butter is melted, add the garlic and beans to the pan. Toss to fully coat with the butter. Season to taste with additional salt and/or pepper. Allow to cook for 30 seconds to 1 minute and remove from the heat.
Make the garlic butter and mascarpone mashed potatoes according to the directions via the link above.
To serve, add a serving of the mashed potatoes to the center of the plate. Place a pork chop on top of the potatoes. Top them with a generous portion of the sauce, and add a serving of the beans to the side. Garnish with chopped parsley.