Côte de Porc à la Charcutière

Name: Côte de Porc à la Charcutière
Yield: Serves 4
Cuisine: American
Ingredients: ½ cup/110 ml white wine; 1 teaspoon Wondra flour (see Suppliers), or all-purpose flour; 1 small onion, finely chopped; salt and pepper; 4 rib chops of pork, about 10 ounces/280 g each; 1 tbsp/14 g butter; 1 sprig of flat parsley, chopped; 10 cornichons, thinly sliced; 2 tbsp/28 g Dijon mustard; 1 cup/225 ml dark, strong chicken or veal stock; 1 tbsp/14 ml oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

1 tbsp/14 ml oil
1 tbsp/14 g

Americas
Europe
United States
France
Main course
New York
Mediterranean

Method

Preheat the oven to 375°F/190°C. In the oven-safe sauté pan, heat the oil, then the butter. Season the chops with salt and pepper, then sear in the hot pan for about 4 minutes per side, or until golden brown. Transfer the pan to the oven and