Pork Chop Al'berdouille

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


METHOD

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.