Cotes De Porc Dijonnaise

Cotes De Porc Dijonnaise

4 Ounce streaky bacon - cut into lardons
1 Tablespoon vegetable oil
1 Ounce butter
4 pork chops
1 Tablespoon flour
6 fl.oz white wine
6 fl.oz chicken stock
bouquet garni
4 Tablespoon creme fraiche
1 Tablespoon Dijon mustard
1 Tablespoon parsley - chopped
salt and pepper
..
Preheat the oven to 350F/180C/Gas Mark 4. Fry the bacon in the oil in a
saute pan
until browned and then drain it on kitchen paper. Discard all but a
tablespoon of the fat from the pan and add the butter. Season the chops with
salt and pepper and fry them for 2-3 minutes on each side until browned.
Take them out, add the flour and cook until it is foaming. Whisk in the
wine, stock, bouquet garni, salt and pepper and bring the sauce to the boil,
whisking constantly. Replace the chops and bacon in the sauce, place in an
ovenproof dish, cover and put in the oven for 40-50 minutes. To finish,
transfer the chops to a serving dish and keep them warm. On the stove, add
the creme fraiche to the sauce and bring it just back to the boil. Take it
from the heat, whisk in the mustard and taste, adding more if necessary.
Discard the bouquet garni, spoon the sauce over the chops and sprinkle them
with chopped parsley.

Servings: 4


Source:

rec.food.cooking, rec.food.recipes