Pork Chops with Charcutière Sauce

Steps

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1. 1
   Mince onions and shallots, then sweat them in butter over gentle heat until softened without browning.
   ▶ ≈0:13
2. 2
   Pour in white wine and reduce by two-thirds.
   ▶ ≈0:43
3. 3
   Pat pork chops dry and season both sides generously with salt. Heat a frying pan until very hot, add oil, then sear the pork chops for 3 minutes on each side until golden.
   ▶ ≈0:57
4. 4
   Deglaze the pan with veal demi-glace, scraping up the browned bits, then add this to the shallot mixture and simmer for about 30 minutes.
   ▶ ≈1:23
5. 5
   Strain the sauce and keep warm on low heat. Add crushed green peppercorns for seasoning.
   ▶ ≈1:51
6. 6
   Make a slurry with wine and cornstarch, add it to the simmering sauce and cook for 2 minutes. Season with mustard, lemon juice, sugar, salt, and chopped cornichons.
   ▶ ≈2:19
7. 7
   Prepare carrots with sparkling water, butter, sugar, and salt in a covered pan for 10 minutes. Optionally add carrot juice, ginger, and turmeric. Uncover and simmer until liquid is completely absorbed and carrots are glazed.
   ▶ ≈2:47
8. 8
   Cut cooked potatoes into wedges and toss with butter, salt, pepper, and fresh parsley.
   ▶ ≈3:29
9. 9
   Preheat oven to 220°C (425°F). Place the seared pork chops in the oven and finish cooking for about 10 minutes until internal temperature reaches 65°C (150°F) for medium doneness.
   ▶ ≈3:49
10. 10
    Let the cooked pork chops rest on a cutting board before serving, reserving any rendered juices for the potatoes or sauce.
    ▶ ≈4:13
11. 11
    Plate the dish: arrange vichy carrots first, then potatoes and pork chops, top with charcutière sauce, and garnish with julienned cornichons.
    ▶ ≈4:31