Double Country Pork Chops with Sautéed Potatoes, Mustard, and Pickle
- 4 double pork chops, 14 ounces (400 g) each, taken from the primary ribs
- 1 cup clarified butter (20 cl)
- 1 3/4 ounces butter (50 g)
- 3 cloves garlic
- 2 1/2 teaspoons thyme blossoms (10 g)
- fleur de sel
- 10 1/2 ounces yellow onions (300 g)
- parsley stems
- 1 sprig thyme
- 1/2 bay leaf
- 7 ounces bacon (200 g)
- 3 1/2 tablespoons pork jus (5 cl)
- 1 3/4 ounces cornichons (50 g)
- 3/4 ounce Meaux mustard (20 g)
- 2 tablespoons aged wine vinegar
- 1 3/4 ounces duck fat (50 g)
Step 1: Pork Chops
Remove every other bone of the chops. Loosen the meat with a butcher knife, and scrape the chops off the bones completely.
Trim the fat if necessary, and expose the bones of the upper ribs, then truss so that the noix stays together.
Step 2: Condiment
Peel the onions and thinly slice.
Make up a bouquet garni with the parsley stems, the thyme, and the half bay leaf.
Cut the bacon into large bits.
Melt the duck fat in a sauté pan. Sear the bacon, browning it slightly. Add the onions and bouquet garni, and season with fleur de sel. Cover and stew over a low heat for 1 1/2 hours on the edge of the range, making sure the onions do not stick to the bottom of the sauté pan.
Towards the end of cooking, remove the lid to let the liquid contained in the vegetables evaporate.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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