Pork with Pomme Purée and Charcutière Sauce

Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.

Dinner Pork High Protein Gourmet French

Estimated Nutrition

Calories

1205.1

kcal / serving

4820.5 kcal total

Carbs

27.6g

per serving

110.5 g total

Fat

105.2g

per serving

420.8 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

White Wine Vinegar

For the sauce

Wholegrain Mustard

Dairy

350

Double Cream

200ml for sauce, 150ml for pureé

150

Unsalted Butter

Melted, for the pureé

piece

Milk

A little cold milk, to finish if mash splits

piece

Butter

Large knob for frying

Liquids

tsp

White Wine

For the sauce

tbsp

Brandy

For the sauce

500

Veal Stock

Reduced, for the sauce

500

Chicken Stock

White, for the sauce

Meat

piece

Pork Chop

Bone in if possible

NutsSeeds

sprig

Rosemary

Left whole, for the brine

Thyme

Fresh sprigs left whole, for the brine

Parsley

Sprigs left whole, for the brine

118

Garlic

Skin left on and squashed, for the brine

tbsp

Black Peppercorn

Crushed, for the brine

140

Salt

For the brine

sprig

Thyme

For the sauce

piece

Bay Leaf

For the sauce

Flat leaf Parsley

Chopped

OilsFats

tbsp

Olive Oil

For frying

Other

Honey

For the brine

Vegetables

0.5

piece

Banana Shallot

Roughly chopped, for the sauce

250

Waxy Potatoes

Preferably Ratte

Cornichon

Chopped

Caper

Lilliput, chopped

Method

Fry shallots, peppercorns, thyme, and bay leaf in oil until tender.

Deglaze with vinegar, wine, and brandy, and reduce until almost dry.

Add stocks and reduce again before stirring in 200ml cream and straining.

Boil potatoes in salted water until tender, then peel and pass through a ricer while hot.

Fry brined pork chops in butter and oil for 3.5 minutes per side, then rest for 5 minutes.

Whisk mashed potatoes with 150g melted butter and 150ml cream until smooth.

Stir cornichons, capers, mustard, and parsley into the warmed sauce and serve with carved pork and purée.

Boil 1.1 liters of water with brine ingredients, strain, and chill overnight. Brine pork chops in this liquid overnight.