Pairs well with Pork Chop with Robert Sauce
Show only recipes from France
Pork Chop with Robert Sauce
450.9K views • 2mo ago
10.8K
99
2.4% engagement
A succulent Iberico pork chop paired with a rich and meaty Robert sauce, featuring caramelized onions, a touch of mustard, and crispy bayon ham for a delightful blend of flavors.
00:30:00 total
Serves 2
medium
Meat Main Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- Iberico pork chop - 1
- salt - to taste (to season)
- bayon ham or smoked streaky bacon - as needed
- onion - 1 (finely sliced)
- garlic - 1 clove (sliced)
- butter - 1 knob (a knob of)
- white wine - 1 glass (large glass)
- stock - as needed
- mustard - 1.5 tablespoons (about a spoon and a half)
- lemon juice - to taste
- red wine vinegar - to taste
- parsley - as needed (for garnish)
Instructions
- Season and Cook Pork Chop: Season the Iberico pork chop liberally with salt. Place fat side down in a pan on low heat to render out the fat, cooking about 4 minutes on each side. Let it rest for 8 to 10 minutes.
- Prepare Bayon Ham: Cut the bayon ham into lardons and add to the pan. Caramelize and crisp up alongside the pork chop for about 2 minutes.
- Caramelize Onions and Garlic: Finely slice the onion and garlic. Add to the pan and cook until ready, aiming for even caramelization.
- Deglaze with White Wine: Pour a large glass of white wine into the pan and turn up the heat to reduce.
- Add Stock and Mustard: Add stock and then mix lemon juice with mustard to create a slurry. Incorporate a few spoons of sauce into the slurry to temper it, then pour the mixture back into the sauce to avoid lumps.
- Final Touches: Do not add any salt as the crispy ham will add saltiness. Scatter the crispy ham over the sauce and garnish with parsley.
