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Pork chops on a bed of mushrooms and shallots (Côtes de porc sur sauce d'échalote et champignon de Paris)
This simple meal cooks up
These quantities are for 2 people, so half, double or whatever depending on the number of people you are cooking for.
Meat 2 pork chops Salt & pepper
Sauce 100g "Lardons" (smoked) or thick cut pancetta or very thickly cut bacon chunks 5 small shallots 12 button mushrooms 1 glass of red wine 2 teaspoons sugar 25g butter salt & pepper to taste
Meat 25 minutes before serving - Preheat the grill on high. Lightly season the chops with salt & pepper. Place on the grill tray and cook for about 10 minutes on each side.
Sauce 15-20 Minutes before serving - Place the lardons into a dry frying pan and cook on high until lightly browned. The fat from the bacon will be enough to cook the meat. Peel & halve the shallots and add to the bacon. Cook for about 2 minutes (add a little olive oil if too dry). Season with salt & pepper then add the 2 teaspoons of sugar. Add the button mushrooms (whole or halved). After the mixture has caramelised and cooked almost through (about 5 minutes), mix in the glass of wine. Allow the sauce to reduce into a thick mixture (takes a few minutes). Taste and season again if required. Remove from the heat and add in the butter in small knobs and gently stir in, allowing it to melt.
Serving - Remove the pork chops from the grill and set aside. Create a bed of sauce in the centre of the plates. Gently lay a pork chop on each bed of shallots/mushrooms/sauce. Bon appetite!
Alternatives - This base sauce can also be served with a grilled or fried fillet of fish, chicken or turkey, it also works great with a well grilled veal rib (côte de veau).
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a dish based on traditional
ingredients. It takes less than half an hour to complete this recipe.