Côtes De Porc à La Charcutière

Name: Côtes De Porc à La Charcutière (Pork Chops Charcutière)
Cuisine: France
Ingredients: 2 tablespoons of sliced gherkins, salt and peppercorns; 2 tablespoons of sliced gherkins, salt and peppercorns; 2 tablespoons of sliced gherkins, salt and peppercorns; 1 teaspoon of mustard; ½ pint of stock; 1 teaspoon of flour, Just under 1 gill of white wine; 1 teaspoon of flour, Just under 1 gill of white wine; ½ oz. of lard; 1 large onion, or 2 small ones; 1 oz. of lard, to cook them.

Pork Chops Charcutière

Preparation info

For
6
chops

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This highly delectable dish derives its name from the fact that the pork-butchers in Paris prepare and cook their pork chops in this manner. It is an extremely popular luncheon dish, and very tasty.

Ingredients

1 oz. of lard, to cook them.

Europe
France
Dinner

Method

Put the chopped onion in a small saucepan with the lard, and simmer till the onion is tender, without browning. Then sprinkle with the flour, and mix thoroughly with a spoon, over a slow fire, till a golden colour. Add gradually the stock and the white wine. Then add a little salt and a few peppercorns, bring to the boil stirring well, skim, and simmer gently for 30 or 40 minut