Pork Chops Charcutiere Recipes

PORK MEDALLIONS WITH CHARCUTERIE SAUCE

Steps:

• Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.
• Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons.
• Serve 3 medallions on each plate with lots of sauce, with bread alongside.

PORK CHOPS CHARCUTIERE

Steps:

• Heat oil in a skillet. Add chops and brown lightly on both sides. Add onions. Cover pan and simmer on low heat for 5 minutes.
• Add salt and pepper, to taste and continue cooking, covered, over low heat until chops are cooked through, 10-15 minutes. Remove chops from pan.
• To the onions in the pan, add the consomme, tomato paste, dry mustard, and brown sugar. Bring to a boil. Reduce heat and simmer 2 minutes.
• Blen together flour and water. Pour into mixture in pan, stirring, and continue to cook until thick. Put chops in gravy in pan and reheat.

PORK CHOP CACCIATORE

Steps:

• Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops., Cover and cook on low for 4-6 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.

CRACKER PORK CHOPS

Steps:

• In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
• Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
• To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.