The sauce: Chop the onions, gently fry in 1 level teaspoon lard. When transparent, add the flour. Cook, stirring, until the flour starts browning. Moisten with the cold white wine poured in one go. Boil and keep stirring, add 1 glass of water and cook over a very low heat, skimming and stirring to prevent from sticking to the bottom. The sauce must be reduced by 1/3 after 30 minutes. Once reduced, salt and pepper. In a frying pan, brown the chops in very hot lard. As soon as both sides are brown, turn down the heat and cook slowly for 12 to 15 minutes. Place the chops onto the serving dish. Remove all fat from the frying pan, deglaze the caramelized juice stuck to the bottom with 1 or 2 tablespoons of hot water, scrape with the back of a fork, pour the obtained juice into the sauce with the mustard and the sliced pickles. Heat and serve in a sauceboat.
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6 pork chops, weighing 6 1/3 oz each
2 onions
4 tbsp lard
1 tbsp flour
2 tbsp sliced pickles
2 glasses dry white wine
salt, pepper
1 tsp mustard
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20
mn
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40
mn
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We recommend you serve a white Sancerre with this dish.
