Chez Adeline

A fantastic night, with great food.
Apéro


Then

Crème de Patate Douce au Poisson

Magret Sauce Grenade

Cheese

Le Gâteau au Chocolat Fondant de Nathalie

Fantastique!

Pork Chops Charcutière Style

Hats off to the great Gerard Depardieu as he guided us through this recipe served with Gratin Dauphinois.

Serves 4
1 glass of Veal Stock
2 onions
3 shallots
4 pork loin chops
20 g butter
100 ml white wine
50 ml aged wine vinegar
salt and freshly ground black pepper
6 gherkins
4 flat-leaf parsley sprigs
1 tsp mustard
1 tbsp sunflower oil

To prepare the sauce: heat the Veal Stock gently
in a saucepan. Peel and finely chop the onions and
the shallots, heat half the butter in a small saucepan and fry the
onions and shallots until lightly browned. Add the
white wine and vinegar and reduce by two thirds.
When the sauce is reduced, add the Veal Stock and
rednce again. Season with salt and pepper and leave
on a very low heat.
Finely chop the gherkins and the parsley and add
them to the sauce. Stir in the mustard, cover and
turn off the heat.
Heat the remaining butter and the oil in a large
flying pan and fry the pork chops for 6 minutes on
each side.
When they are nicely browned transfer the pork
chops to warmed serving plates and coat with the
reduced sauce.