Ingredients with Measurements:
- 4 bone-in pork chops, about 1 inch thick
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, softened
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, drained and chopped
- 1 tablespoon shallots, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh thyme, chopped
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 cup dry white wine
- 1/4 cup heavy cream
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season pork chops with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add pork chops to the skillet and cook for 3-4 minutes on each side until browned.
5. Transfer the skillet to the oven and bake for 10-15 minutes or until the internal temperature of the pork chops reaches 145°F.
6. While the pork chops are cooking, prepare the Café de Paris sauce.
7. In a medium bowl, mix together butter, Dijon mustard, capers, shallots, parsley, chives, tarragon, thyme, garlic, Worcestershire sauce, paprika, cayenne pepper, cinnamon, nutmeg, cloves, cardamom, coriander, cumin, ginger, turmeric, and black pepper until well combined.
8. Add white wine and heavy cream to the bowl and mix until smooth.
9. Once the pork chops are done, remove them from the skillet and let them rest for 5 minutes.
10. Pour the Café de Paris sauce over the pork chops and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of pork chops: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 711
- Fat: 61g
- Carbohydrates: 4g
- Protein: 34g
Substitutions for ingredients:
- Pork chops can be substituted with chicken breasts or beef steaks.
- Heavy cream can be substituted with half-and-half or whole milk.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add sliced mushrooms to the skillet when cooking the pork chops.
- Substitute the white wine with chicken or beef broth.
- Use different spices or herbs to customize the Café de Paris sauce to your liking.
Tips and tricks:
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
- Make the Café de Paris sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pork chops and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve pork chops on a bed of mashed potatoes or roasted vegetables.
- Garnish with additional fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
- Salad
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Wild rice pilaf
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the pork chops are not cooked through, return them to the oven for an additional 5-10 minutes.
- If the Café de Paris sauce is too thick, add a splash of white wine or heavy cream to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure pork chops are cooked to the correct temperature.
- Store leftover pork chops and sauce in the refrigerator within 2 hours of cooking.
Food history:
- Café de Paris sauce originated in Switzerland in the 1940s and became popular in French bistros in the 1950s.
Flavor profiles:
- Savory, herbaceous, tangy, and slightly spicy.
Serving suggestions:
- Serve with a glass of dry white wine or a cold beer.
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