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Côte de Porc à la Charcutière
From the charming French restaurant in Carmel,
La Boheme. For this traditional pork dish from Brittany you will need:
| Serves | 4 |
| Ingredients | 4 - 1" thick pork chops 2 - cups white wine 2 - cups chicken stock, may substitute with veal stock 1 - cup heavy cream 1 - medium onion medium diced 4 - bacon strips cut medium dice 1/2# button mushrooms, cut in quarters 6 ea. cornichons, medium dice 1 tsp. sugar (to cut acid of tarragon and cornichons) herbs: 1 tbl fresh tarragon, pinch: thyme and 2 bay leaves GARNISH: 2 tablespoons chopped parsley |
| Steps | 1. Sauté bacon
until crisp, then add onion, mushrooms, tarragon, cornichons, thyme and
bay leaf. Toss briefly to coat; add wine and reduce by 1/2. Add chicken
stock; reduce by 1/2. Add cream and sugar; reduce. Add "seasoning"
(culinary term for adding salt and pepper) and set aside. Preheat oven to 400. |
| 2.While reducing sauce, sauté both sides of the pork chops quickly over high heat to seal the meat and color it, and place the chops in an oven proof casserole and, when the sauce is reduced, pour over the chops enough to cover. Let chops cook for 15 to 20 minutes. Remaining sauce to be ladled over chops at time of service. | |
| 3. Serve with rice of your choice and enjoy a nice bottle of Monterey County Chardonnay. | |
| Notes | Thanks to Alan Lewis, Owner La Bohème Restaurant |
| Source | La Bohème Restaurant in
Carmel, California 1998 www.usrg.com/CA/Carmel/La_Boheme |
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