Pork chop “Maman Blanc” with sauté potatoes

1. 1

   For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side.

2. 2

   On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn.

3. 3

   Raise the heat to medium high, lay the chops in the foaming butter and cook for 6-7 minutes on each side for medium.

4. 4

   Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce.

5. 5

   For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.)

6. 6

   On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4-5 minutes stirring every minute until golden-brown.

7. 7

   For the persillade, mix together all the ingredients in a small bowl.

8. 8

   Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary.

9. 9

   To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.