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Robert Carrier

Pork Chops “Avesnoise”

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 4 pork chops, cut from fillet
  • 1 tablespoon olive oil
  • 1 tablespoon

Method

Trim excess fat from 4 good-sized pork chops and sauté them gently with a little oil and butter in a thick-bottomed frying pan; season to taste with salt and freshly ground black pepper.

When cooked, spread with a pommade made of finely grated Gruyère (about 6 tablespoons) mixed with

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