Pork Chops ‘Ardennaise’

Name: Pork Chops ‘Ardennaise’
Yield: Serves 4
Cuisine: France
Ingredients: sautéed potatoes mixed with bacon bits and finely-chopped onion sautéed in butter; sautéed potatoes mixed with bacon bits and finely-chopped onion sautéed in butter; sautéed potatoes mixed with bacon bits and finely-chopped onion sautéed in butter; 1 tablespoon flour; 1 tablespoon butter; 6 tablespoons beef stock; 2-3 crushed juniper berries; 6 tablespoons dry white wine; 1 tablespoon lard; 2 tablespoons butter; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 4 thick pork chops

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 thick pork chops
salt and freshly-ground black pepper
2 tablespoons butter

Europe
France
Main course
Mediterranean

Method

Trim excess fat from 4 good-sized pork chops; season and sauté in butter and lard until they are tender. Remove chops and keep warm.

Skim excess fat from the pan and add wine, stirring crusty bits from sides of pan into sauce. Add crushed juniper berries, beef stock and a beurre manié (made by kneading butter and flour to a smooth paste). Bring to the boil; boil for a few minutes