Pork chop charcutières | French Bistro recipe
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- Опубліковано 12 чер 2024
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how to make a classic French dish called: "Cote de porc charcutières" or Pork chops in a Mustard and Gherkin sauce. this step by step video recipe will show you how to cook meat using the "concentration" cooking method. That cooking method applies for anything that is pan fried, roasted, grilled or sizzled.
Along with the Pork chops, you will be able to see how to make what we cal,led in France: an instant sauce to go along your meat. As always its and easy to follow video and a delicious recipe. make sure you don't forget to get some French baguette to dip in the sauce when you are finished eating the meat :o)
Ingredients you need to make that recipe for 4 people:
4 pork chops
5 grams of butter mixed with 2cl of oil (to cook the meat)
Salt and black pepper. (to season the meat)
For the Sauce:
25 grams of finely chopped shallots
50 ml of dry white wine (French wine is ideal)
100 ml of veal or beef stock
5 gram of Dijon mustard
25 gram of Gherkins (Cut in Julienne or fine strips)
10-20 grams of butter ( to finish the sauce)
The dish is usually served with freshly made potato mash as it goes well with the sauce. - Навчання та стиль
As a classically trained former Chef or Cusinier, lol, it sure is refreshing to finally see a Chef of your caliber and competence doing the old classics correctly minus the annoying Hollywood pizazz and pretentiousness commonly displayed by most of these self appointed hotshots who can really screw up a good thing ? Thumbs up and thanks !
love the name Misha :)
do you have to remove the fat after browning the meat? i always leave it in
I am Italian and also cook a little. Compared to the French, we do not use so much butter. HOWEVER, I never imagined a humble pork chop could taste SO good! Gherkins and mustard? (+ the rest), awesome combo... never thought of that! This recipe is more haute cuisine than bistro IMO, yet simple and has a fantastic delicate flavour. This is my favourite cooking channel on UA-cam.
Seems normal to me: pork, mustard and pickle. Like my ham sandwich lunch I often have!! :D
Mate I cooked your chicken chasseur recipe for my parents 52nd anniversary yesterday. Your instructions are clear and easy to follow, my parents thought I came up with it on my own, I told them thank The French Cooking Academy. When did you go there, they asked...J’avais dit, “Hier soir, dans UA-cam....” lol. Love your work mate, you’re making really great recipes that are simple yet delicious and refined. Merci pour tous votre travaille.....
fantastic to hear that you cook that recipe for your parents anniversary. I am really glad it worked out and I hope you all had a great day 😃😃. thanks for the feedback.
People constantly nit-pick everything you do. You're incredibly adept, and you're very good at speaking English. Fantastic videos, well done and THANK YOU!
jmaths117 thanks for your comment. I know it's hard to please everyone 🤔🙂 but I do what I can
Hes awesome for us single dad wanna be chefs with picky kids.
Noone is perfect but I feel like he is still a better cook than like 99% of home cooks and the comment section is also always very nice so we all can share suggestions to improve ourselves as cooks. It's a very good channel.
Hear Hear!!!
Indeed he is! So cool, down to Earth and friendly!
It makes me laugh when you say "i'm not a professional at this" because while you're not, you're better than any "professional" I can think of. Everything is always very straight forward, looks absolutely amazing, and your plaiting is in fact one of the highlights every time, I don't think you could do those better.
thanks for that , the bloody plating :o) honestly there is an art to it and I am going to get the book and see what we can learn from it
‘Not a professional at this”? WHAT? You, sir, are a total professional in that you take your time AND explain better than just about anyone. Bravo and cheers!
Le chef talks WHILE he cooks, and that makes him a good teacher.
This was my first attempt at cooking and entertaining company. Can’t believe it was so easy and delicious. Nothing but compliments from our guests. Can’t wait to try more recipes..Thank you for a fun evening and fantastic meal.
Now I see where giants like binging with babbish got their inspiration from! Wow French cooking has always been on my top 5 list you have helped me a lot in just two videos! Thank you chef for all the tips and tricks!
Man, I love french cooking, this is fantastic.
You are such a good teacher !! You clearly explain the background of your recipes and why things are done the way they are. Thank you !!
“We always add just a little bit of butter”. :) That’s why we love you.
Would not have guessed you were not a "professional" chef. And, that matters not to me. What you have brought to my cooking repertoire is amazing and very much appreciated. You are one helluva passionate good cook and I thank you for sharing your skills and love of cooking. The methods you show here are easy to follow and so far I am finding great success as I prepare these dishes for my family and friends. Thanks
10 centilitre..... thank you
Took me back to my early 80’s Romania childhood
I have just finished dinner and still can’t believe how amazing this dish is.. it’s so tasty.. I used roasted butternut squash as a side beautifully complementing this dish..
I’m not a chef but love cooking.. this is so easy to make and the flavours are just explosive.. this is taking humble chops to the next level.. thank you so much for sharing
Btw 30 cloves of garlic chicken is part of our weekly menu now!
S
Simple brilliance. Thank you.
these are great, and your presentation is focused and clear. Wonderful.
Amazing recipe and taught very professionally. Thank you!
Another successful meal for the family, the boys again licked their plates clean...I didn’t have pork chops but had a pork loin that I sliced up and breaded and made cutlets, served it with the French bistro potatoes...the sauce, man o man it was delicious!
I made this last night and it was incredibly delicious. I love how simple and clear are the instructions. You are the best!! Thank you for sharing 💐
This was one of the best things I’ve ever made. Very impressive and a great video. Thank you!
Simply delicious! Thank you👍
I made this tonight and it was wonderful. You are my first choice for French recipes and instruction. Thanks again and bonne annee.
Love your dishes! Simple and clean...not to mention delicious!
We vacationed in France last September and are missing the fine food and wine. So I’m really enjoying watching these shows.
I made this for dinner last night. I used my seasoned carbon steel wok and it turned out amazingly delicious! Sure impressed my family. Your tutorials are easy to follow and make French Cuisine, which I used to find intimidating, now seemlessly easy! Mahalo nui loa!
Cooking this for my family tonight,along with green beans and mashed potatoes.can't wait.love your channel.I have learned so much
Beautifully done! I can taste this already. Can't wait.
Amazing! Thank you!
Absolutely fantastic video as always. Was imagining the aromas in your kitchen! Bravo et merci.
I think French Chefs are incapable of making bad food…..tried this recipe last night and it was pure “fire” delicious.
I really enjoy these videos. Thank you.
Wow another outstanding recipe. This is beyond delicious. Who knew pickles could be so good in a sauce. Everything I make from Stephane’s UA-cam channel is delicious.
Your dedication and hard work really shines through. I'm also so happy to see that you did not put the sauce on top of the pork chop. Great work :)
I omitted the pepper corns and used capers instead. It was fantastic. Thank you.
YES! That sounds fabu. I was thinking the whole pepper corn garnish would be too much for my family...but capers would be awesome here!
I omitted the gherkins... And used capers!
Yum, one of my favorites!
I prepared it Twice.. PERFECT..!!!
Just cooked it.
That you so much.
Great post.
Greetings from Ireland.
Mega bon, merci!
Amazing- love your channel!
I must try. Thank you.
Thank you so much. This was my first recipe from your videos. I just moved to a really small town , away from my lovely wife, because I needed the job, and I have made a goal of learning more about French cooking. I am very grateful for your presence on the web. : ) I'm afraid i didn't end up with much sauce, I guess i didn't cut my shallots fine enough ( if I did, i'm guessing they would have melted in better?) and I guess I just let it reduce a bit too much. But it was FUN, and still tasted really good! Thanks again. :)
This looks fantastic! I can't wait to try it out. Thank you!!
I love your recipes and your presentation
fantastic !
Thanks for your awesome video. 👏👏
Great dish
Thank for the excellent presentation and I shall follow your recipe.
Hi! I found your channel a few weeks back, and it is like a breath of fresh air! Thanks making such informative, educational cooking videos. I love your emphasis on technique. Your channel is quickly becoming a favorite, for me! In fact, I cooked your Poulet sauté chasseur just last night! (Delicious, by the way!)
Awesome Recipe Lesson, we are looking forward to trying it this soon.
Looks delicious i cant wait to try it!
I made this last night using pork fillet. I think it’s one of your best ever sauces !
Fabulous
Super tasty dish! My dad used to make this a lot so I’m really happy to be able to recreate it myself. Works well with a chicken stock too.
Beautiful !
I cooked this and, WOW, was it good! I poured the sauce over roasted asparagus and raised it to a new level. Thanks so much!
Maudit... I'm drooling again.
Thanks!
Great
Bravo! I enjoyed watching this tremendously.
Glad you like that one! its fairly easy to make as well has an interesting taste to it with the gerkins
So much butter. Love it.
I have learned to properly barbeque pork chops and I love them, but a properly seared pork steak like what you have just shown is by far superior in flavor. I can't wait to try this particular sauce as well. Another great video! Cheers!
Beautiful! ❤️
Oooohhhh, I am SO doing this! 😳😋
I watch all your video's. I am a self taught chef at home. I love your stuff. Great ideas. great techniques. TY!
it is really good to hear that more and more people become homechef . personnaly i really enjoy it too and you can really make lots of recipes 🙂🙂👨🏻🍳😀👍
Greetings from the US: love your videos
I’m so happy to fine your tutorial,,for years we went to Lee steak, in NY, but sad the close it, I want to make that sauce ,love French food
My guests were so impressed. Thx
thanks for trying the recipe 🙂👨🏻🍳ans well done making it
I'm in bed and want to go and make this now. Absolutely delicious looking x
GREAT !
I love his recipes. I have made chicken tarragon twice and it's amazing each time. Made french toast today and they too were brilliant 🙏🙏🙏🙏
great feedback thanks a lot 👍
Well done, my man. Superb
Another nice dish, expertly prepared and explained. Great for the Holidays type of seasonal dinner! I'd also use a roasted butternut squash as a side dish with this recipe!
Sofisticación - and knowing that he show how's to : thanks thanks
Classy!
Yum this looks good, I love pork chops and mustard sauce also. Had chicken with mustard sauce when I flew Air France.
Yeah it's a pretty good recipe 🙂
Looks so nice! Pumpkin.... I don't think I've ever cooked a pumpkin in my life....
the best videos dude!
Yum
I made this tonight and it was fantastic! Thank you so much for helping me learn how to do the sauce! I used a Sauvignon blanc with my sauce and drank it with dinner- it paired well. What wine would you normally recommend?
Very nice recipe, thank you. Cheers from Australia 🐨
hey great to see that where are you based ?
To any home cooks that may be trying to follow along, and are dismayed at their sauces towards the end - he's using homemade stocks (edit: no he isn't actually, but he must be using a good store-bought one), which often have a much higher gelatin content than store-bought stocks! This gelatin really helps make sauces silky and lets them emulsify with the other ingredients better. If you're using a store bought stock, you can actually buy packets of gelatin powder too, and add the dry powder to the cold stock 10.mins before you plan to use it, to help it "bloom" and distribute better in the stock. Good luck y'all!
Nice, helpful; thanks!
His veal stock was out of a bag
@@MeanLaQueefa Good point mate! Some store-bought stocks will be better than others, so he must be using a good one! I figured I'd mention the need for gelatin anyway, in case people are using cheaper stock or just stock cubes. But you're absolutely right.
overseastom I have a lot of good bone broths and stocks that I usually buy.
@@MeanLaQueefa Oh, nice. Feel free to recommend some brands! I typically either make my own, or when I'm low on space in the fridge to store them, just use Better Than Bouillon stock paste. I'm in the USA btw.
Great recipe!
Hi Jordan Thanks for watching. I am glad you like it and its also easy to make at home ;o)
Excellent presentations. And it is easy to follow the steps, the way You explain. Thank You mate.
Oh, yes, and my girlfriend likes Your accent :-)
Lovely recipe and loads of good info! I was surprised at the peppercorns at the end. Seems like they would be an unpleasant pop of flavor.
JUST FOUND YOU. Eaten a lot in Provence (Les Baux) in some fab places. this dish is fantastic...when executed properly...as you have done. Really good. thanks
thanks a lot and welcome to the channel
Величайше, моё почтение маэстро!
Merci
I am a recent subscriber and enjoy every minuet of your informative videos .
Tried this tonight using a grainy mustard, omitted gerkins because we were out of them but it turned out very well and made a nice change to our normal plain mustard that we put on pork chops. Thank you for the video.
H ioseph so great to hear that you try the recipe ! It's such a great feeling when people take the time to make some of the recipe from the channel. thanks again
ça a l'air delicieux ! Très top ! :)
merci 😋😋
Going to try this recipe with chicken breast!
I don't recall ever having a cooked sauce with gherkins. I need to try this. Thanks for posting this!
nathan brown the sauce charcutière is an old classic in France its called sauce charcutière because the gherkin and mustard used are typical condiments use a lot when eating charcuterie ( cured meats, pâtes And terrines ). It's a great combination
amazing! magnifique, as my Alsatian grandmother would say. Voila! my notes with this terrific recipe: the measurements for the sauce seem half what you need if you are going to cover the bottom of each plate. after i seared the chops, i transferred to another pan to finish, while deglazing and making up the sauce.
ps: we didn't have gherkins so used sweet red field peppers, which were just fine. next week, my first batch of home brew pickles will be done and will use those right away
Almost like a Biff stroganoff must taste wonderful!
Nice sir
WOW! Wonderful...when we eating? My cholesterol level will max out on this buttery dish. I imagine the gherkins added a nice flavorful tang to the sauce as well.
I have done chops with mustard sauce before...both with the regular Maille Dijon and the Maille grainy mustard. But I never thought of the gherkins! I've never even seen that in a recipe books! Not even my more textbook culinary books. That would be delicious!
so glad you like it I have some much recipes to do and so little time. maybe one day I can work less and spend more time just doing my channel :o)
+The French Cooking Academy I totally agree - working just gets in the way of life, doesn't it? Lol!
Delish
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