Côtes de Porc Charcutière
A classic French bistro dish featuring pan-fried pork chops served in a tangy, savory sauce made with white wine, Dijon mustard, and cornichons. This recipe delivers a quick yet elegant meal.
🧂 Ingredients
- 4 Pork chops(About 1-inch thick, bone-in or boneless. Pat dry thoroughly.)
- Salt(To taste)
- Black pepper(Freshly ground, to taste)
- 2 tbsp Olive oil(Or other high-heat cooking oil)
- 30 g Butter(Unsalted)
- 1 Onion(Medium, finely chopped)
- 2 cloves Garlic(Minced (optional, but recommended))
- 150 ml Dry white wine(Such as Sauvignon Blanc or Pinot Grigio)
- 2 tbsp Dijon mustard(Good quality)
- 50 g Cornichons(Finely chopped, plus a tablespoon of their brine (optional))
- 2 tbsp Fresh parsley(Chopped, for garnish (optional))
👨🍳 Instructions
- 1
Prepare the pork chops: Pat the pork chops completely dry with paper towels. This is crucial for achieving a good sear. Season generously on both sides with salt and freshly ground black pepper.
⏱️ 2 minutes - 2
Sear the pork chops: Heat the olive oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side, until deeply golden brown and a beautiful crust has formed. The internal temperature should reach 63°C (145°F) for medium-rare to medium. Transfer the seared pork chops to a plate and set aside, loosely tented with foil to keep warm.
⏱️ 8 minutes - 3
Sauté the aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted and foaming, add the finely chopped onion. Sauté, stirring occasionally, for about 5 minutes, until the onion is softened and translucent, scraping up any browned bits (fond) from the bottom of the pan. If using, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 6 minutes - 4
Deglaze and build the sauce: Pour the white wine into the skillet. Increase the heat slightly and bring to a simmer, scraping the bottom of the pan to loosen any remaining browned bits. Let the wine reduce by about half, which should take 2-3 minutes. Remove the skillet from the heat. Whisk in the Dijon mustard until fully incorporated. This step off the heat prevents the mustard from becoming bitter.
⏱️ 4 minutes - 5
Finish the sauce and serve: Stir in the chopped cornichons and their optional brine for extra tang. Taste the sauce and adjust seasoning with salt and pepper if needed. Return the pork chops to the skillet, turning them to coat in the sauce. Let them warm through for about 1-2 minutes. Serve the pork chops immediately, spooning the generous amount of charcutière sauce over the top. Garnish with fresh chopped parsley, if desired.
⏱️ 2 minutes
💡 Pro Tips
- ✓Patting the pork chops completely dry before searing is key to achieving a beautiful golden-brown crust.
- ✓Don't overcook the pork chops; aim for an internal temperature of 63°C (145°F) for juicy results.
- ✓Whisking the Dijon mustard into the sauce off the heat prevents it from curdling or becoming bitter.
- ✓The cornichons provide a signature tangy and slightly acidic counterpoint to the rich pork.
- ✓For an extra layer of flavor, consider adding a splash of the cornichon brine to the sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of capers along with the cornichons for a briny, salty kick.
- For a richer sauce, stir in 2-3 tablespoons of heavy cream at the end, just before returning the pork chops to the pan.
- Substitute shallots for onion for a milder, sweeter flavor profile.