REVIEW: Côtes de porc charcutière, pomme puree

Lesson 25
Côtes de porc charcutière, pomme purée
Ingredients List
2 pcs cotes de porc/pork chops
sel et poivre/salt and pepper
25ml huile/oil
==Pommes puree/Mashed potatoes==
650g pommes de terre/potatoes
250g lait/milk
50g beurre/butter
sel et poivre/salt and pepper
==Sauce/Sauce==
1 pc oignon/onion
100ml vin blanc/white wine
100ml fond brun de veau lie/thickened brown veal stock
10g moutarde de Dijon/Dijon mustard
15g cornichons/pickles
15g beurre/butter
2 brs persil/parsley


Cooking Method: Saute


Prepare Pork chops.  Use excess to make sauce.  Saisir extra bones.  Degrease.  Suer onions, and then add half of the white wine.  Reduce by half.  Add bay leaf and veal stock, pickle parures.  Ecumer and reduce for about an hour.  Add dijon and Montee au beurre to finish.  Cannot boil once dijon is in, or else will become clumby.


Peel and cut potato into 1 inch chunks.  From cold water with coarse salt, bring to a boil and simmer for about 30-40 minutes.  In pan, heat milk and butter, adding salt and pepper.  When potatoes are done, pass through a food mill and then fold in the heated milk and butter.  Cover with plastic and put in bain marie.


Dry pork chops, and season.  Heat oil.  Sasir and arosser.  Approx. 10 mins per side.  When done, deglacer with rest of white wine, and add sauce, and julienne of pickles.  Don't forget the papilotte.


Comments:  Biggest challenge is the deboning of pork ... similar to beef rib.  Machonner the bones, etc.


Tools required:  Chef Knife, scissors, spatula, spoon, tongs, peeler, paring knife, brush.