You will swoon over these pork chops. They’re hearty of course, but so elegant, a sense of artistry and elegance comes from the flavors of pork, allspice, white wine, and prunes. Like so many peasant-inspired dishes, this one is perfect for a weeknight, because it doesn’t take long to assemble and cook, or ideal for a dinner party because it offers the unexpected. As for the Chocolate Mousse, I do believe you’ll think this is the best you’ve tasted. It’s got all the right elements, from sweet and savory to a deep, rich chocolate flavor. Make sure you add a salad to the meal, and off we go!
Get the Recipes:
(Click on the name to open the recipe)
Suggestions for completing the menu:
Try a fresh goat cheese with dried herbes de Provence sprinkled/crushed over the top, a big drizzle of olive oil and some sweet butter cookies alongside as appetizer. I know, this sounds strange, but try it. You’ll be delighted! You will definitely want a green salad, too, which would be best served after the pork chops.
Wine suggestion:
Serve a delicious French chardonnay, or at least one that isn’t very oaked, so you get that gorgeous, round flavor.
INGREDIENT/SHOPPING LIST
PRODUCE:
4 cloves garlic
16 dried plums (prunes), with pits
10 sprigs fresh thyme
1 bay leaf
Flat leaf parsley – garnish
MEAT/FISH:
4 thick-cut pork chops, fat scored
DAIRY:
½ cup (125ml) heavy cream
3 large eggs
4 tablespoons (60g) unsalted butter
MISCELLANEOUS AND STAPLES:
Fine sea salt and freshly ground black pepper
Coarse sea salt
Fleur de sel
2 tablespoons goose or duck fat, or olive oil
½ teaspoon ground allspice
¾ cup (185ml) white wine, preferably Sauvignon Blanc or Semillon
7 ounces (200 g) semi-sweet chocolate, preferably Lindt
Chocolate Mousse!!! YUMMMMMMMM! Why have the pork? We can go straight for the chocolate! (just kidding!)
WAIT, someone suggested the mousse ON the pork chops. That way, we get it all instantly. (ick)
Looking forward to a wonderful class, thought I may be traveling that day and not able to do live. I have had chocolate and pork combined flavors on the brain since your fabulous recent Insta post with the “mystery ingredients” challenge posed by Sami — for a moment, I thought we in Live Class might be making the mystery dish to serve with pork chops!
Haha! Kyle, no, we won’t. In the class, the two ingredients are separate (though who knows…? Maybe will combine!) Happy travels