 |
| Cote de Porc à la Charcutière (Pork Chops in a White Wine, Cornichon and Mustard Sauce) |
I cannot believe I haven't posted anything on pork chops. I absolutely love them. When I do eat meat, which is probably twice a week, a chop is usually what I choose (unless what I need for this is on sale, or a little bit for that), so I have no idea what I was thinking. Maybe it's because I usually just throw a chop, with a bit pepper and paprika, into some onions on the stove, or cook one up and then reduce down some cream-based sauce with a little dijon mustard. Quick and dirty, really... although quite elegant despite how simple and fast these dishes are to come together.
This dish is a favorite as well. It's from Anthony Bourdain's Les Halles Cookbook, a well-loved and often used reference of mine. This book is filled with amazing recipes and delicious photographs, but what makes it so much fun is that it genuinely convey's the vulgar, bawdy Tony we all know, and his dirty, foul-mouthed ways. It's so down to earth. I mean, I'm pretty sure you can call Tony down to earth. Who else (besides maybe Gordon Ramsay) is going to yell at you through the pages of a cookbook, screaming "Now pick up your spoon and scrape, you magnificent bastard!" or, ever so sweetly, "If you haven't made béarnaise from scratch before, you will surely @#*$ this sauce up. Don't worry. Just do it again". He definitely keeps it real.
