Pork Cutlets Charcutiere

Cook Time 1 hour

Servings 4

Ingredients

2 thick cut pork cutlets bone on and fat trimmed

1 onion, finely chopped

100ml dry white wine

125 ml (½ cup) chicken stock

1 tbsp white wine or apple cider vinegar  

2 tsp Dijon mustard

1 large tbsp tomato paste

6 cornichons (baby gherkins), cut into julienne

50g butter

1 tbsp olive oil

Salt and pepper

Method

Remove the cutlets from the fridge 30-40 minutes before cooking to come to room temperature.

Melt half of the butter in a frying pan, add the onion and cook for 4-5 minutes to soften, stirring regularly so they do not get too much colour. Add the tomato paste, stir and add the wine, the stock and vinegar. Bring to a boil then turn the heat to low and simmer gently for about 10 minutes. Once cooked, remove the pan from the heat, and add the mustard and the cornichons. Season with salt and pepper. Set aside and keep the sauce warm.

Preheat the oven to 180°C and season the chops with salt and pepper. In an oven-proof frying pan, melt the rest of the butter with the oil. Fry the chops on medium heat for about 2 minutes then turn them over and cook for a further 2 minutes until they get a nice colour. Place the pan in the oven for about 8-10 minutes to finish cooking. Let the chops rest for a few minutes.

Pour the sauce into a serving dish and place the chops on top. Serve with linguine or some mashed potatoes.