Sautéed Pork Chops With Sweet Savory Sauce

 

Pork Chops played a huge part in my training throughout level 1, 2 and 3 at the FCI. I had to master many recipes where the main star was pork chops. Every time I had to apply a technique called Manchonner, which means to trim any excess fat from the chops and to remove any flesh from the bones and evenly cut them.

This is a recipe that is fairly easy but it takes time to make the sauce.

 

Besides the pork chops, the start of this recipe is Pepsi. Yes, this soda provides the sweet part of the sauce. You will need about a litter and a half of it.

 

For The Sauce

Heat some oil in a saucepan at high heat.

 

Add the bones to brown. Any leftover or any part that you trim from the Pork Chops can be used for the sauce. This is primarily bones and a couple of pieces of meat.

 

Move the bones around once they have gained color on one side.

 

Add the mirepoix {onions, carrots, and celery} to brown. If the pan is dry, you can add a little bit of oil.

Mirepoix refers to consistently sized and unshaped chunks.

 

Once the mirepoix has browned, completely cover with the Pepsi Cola. Lower the heat to medium-low. Let it simmer for 35 to 45 minutes. Skim the top surface with a spoon {any oil}.

Once the cola has gained all the flavors, pass the sauce through a fine chinois {Strainer}, reserve the liquid. You can discard the meat and mirepoix. This is something we do a lot, not necessarily a favorite for home cooks. If you think of a way to put this for a good use, feel free.

 

This is the liquid collected. No longer looks like Pepsi Cola right? If there is too much grease on the top, take a piece of parchment paper and pass it through the surface. The parchment paper will collect the grease. This is a trick that many chefs and I use a lot.

Reduce the sauce in a smaller saucepan. The proper word used to describe the thickness is Nappant, which is to take a spoon, dip it, and run your finger in the back of the spoon. If the liquid doesn’t run and cover the trail, it is Nappant. This sauce has to be almost to the Nappant stage. About 70% of the initial liquid will be gone. Season with kosher salt and freshly ground back pepper to taste once it has been reduced.

 

For The Pork Chops

Heat some oil in a skillet over high heat.

 

Season each side of the chops with kosher salt.

 

Then season with freshly ground back pepper.

 

Once your pan is hot, sauté them for about 5 minutes or until they have gained a good amount of color. Time will depend on how thick the chops are. Mine were about an inch.

 

Turn them to sauté the other side.

 

This step is optional and it is highly dangerous. DO NOT TRY this at home if you have never tried it before and you have no clue about it.

Now that I got the above clear, I can tell you how I flambéed the pork chops.

I poured off some of the fat, added the brandy, and lifted the pan away from boom and me! It turned on.

 

The flame grows as it burns the alcohol.

 

Once the alcohol starts to evaporate, the flame will eventually subside and disappear.

 

Remove the chops from the pan. They are done if the temperature inside the chops {Insert thermometer horizontally into the chops} reaches 140° in about 15 seconds or less. If they have gained color but they are not at the right temperature, you can finish them in a pre-heated oven at 400° F in a tray for 2 to 3 minutes.

 

Serve the pork chops with the sauce. You can accompany it with watercress and potatoes. Enjoy!

Bon Appétit!

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