Cotes De Porc Charcutiere

Cotes De Porc Charcutiere

2 fl.oz olive oil
3 onions - thinly sliced
8 fl.oz dry white wine
1 Tablespoon tomato puree
1/2 Teaspoon rosemary - dried
salt and pepper - to taste
1 gherkin - sliced
2 Tablespoon parsley - chopped
6 pork chops
1 Tablespoon flour
4 fl.oz beef stock
1/2 Teaspoon sage - dried
2 clove garlic - crushed
1-1/2 Teaspoon Dijon mustard
1 Teaspoon cornflour blended with...
1 Tablespoon water
..
Preheat the oven to 325F/170C/Gas Mark 3. Heat the oil in a flameproof
casserole. Add
the chops and brown on all sides. Transfer them to a heated platter. Add the
onions to the casserole, reduce the heat to low and simmer until they are
soft. Stir in the flour until it has dissolved. Pour the wine and stock into
the casserole and stir in the tomato puree, herbs, garlic and seasoning.
Bring to the boil, cover and simmer the sauce for 5 minutes. Stir in the
mustard, then return the chops to the casserole, basting them well with the
sauce. Cover and put the casserole into the oven. Braise for 45-55 minutes
or until the chops are cooked through and tender. Transfer the chops to a
warmed dish. Put the casserole over the heat and bring to the boil. Cook for
2-3 minutes then stir in the sliced gherkins. Taste and adjust the seasoning
if necessary. If you prefer a thicker sauce add the cornflour mixture,
stirring until it has dissolved then cook the sauce for a further 2-3
minutes. Pour the sauce over the chops sprinkle over the parsley and serve
at once.

Source:

rec.food.cooking, rec.food.recipes