The local specialty of which the “Montois” are very proud is their “Côte de porc al'berdouille”, which in local dialect means “Pork chop in mud”. It is in fact a large pork chop cooked in mustard sauce.
Preparation time: 30 minutes
Cooking time:10 minutes
Ingredients - serves 4
4 pork fillet chops (approx 150-175g each)
150g margarine
Salt & pepper
4 tbs mustard
For the sauce:
80g butter
50g plain flour
500ml stock
4 large shallots
500ml white wine
1 tbs spirit vinegar
6 medium-sized pickled gherkins
Salt & pepper
Preparation
Melt the margarine in a frying pan over a high heat and fry the pork until golden on one side, then turn each piece over and season with salt and pepper and spread with mustard. Repeat for the other side (about 5 minutes each side), then transfer to the oven to keep hot.
In another pan, make a roux with melted butter and flour then add the stock off the heat, season to taste and mix well. As soon as the sauce is smooth, put back on the heat and whisk until it boils, then remove from the heat.
Peel the shallots and fry them in some of the butter melted in a frying pan, add salt and the white wine and the spirit vinegar, then the roux mixture, the rest of the mustard and 2 of the gherkins, finely chopped. Check the seasoning.