appetite magazine
Côtes de Porc Piquantes (Spicy pork chops)
 
 
Serves: 4
Ingredients
  • 4 lean pork chops
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 sprig thyme
  • 4 sage leaves
  • ½ unpeeled bulb garlic, lightly crushed
  • 5 shallots, sliced
  • 350ml white wine
  • 2 tbsp sherry vinegar
  • 2 tsp honey
  • 1 tsp harissa paste
  • 3 tbsp crème fraîche
  • 10 cornichon gherkins, chopped
Method
  1. In a very hot sauté pan with a lid and no fat, add the pork chops and seal. Remove from the
  2. pan and set aside. Cover with clingfilm. Pour the leftover fat into a bowl and dispose of it once cold.
  3. Into the same pan, add the coriander seeds, mustard seeds, thyme, sage, garlic and shallots, and stir. Add the white wine, sherry vinegar, honey and harissa. Reduce slowly to the same consistency as thick cream. If the sauce is too runny and you do not have enough time to reduce to a thick consistency, add a little cornflour mixed with cold water to speed up the thickening process.
  4. To serve, add the meat and the crème fraîche to the sauce, heating slowly. Finally, add the cornichons just before serving.
  5. Tip: Remove the meat from the fridge 30 mins before cooking to allow it to reach room temperature.
Recipe by appetite magazine at https://www.appetitemag.co.uk/cotes-de-porc-piquantes-spicy-pork-chops/