French pork is legendary. And the French enjoyment and dependence upon it is even more so.
There are shops dedicated entirely to pork and its multitude of products, the charcuterie. There are dishes ad infinitum based on pork in the French culinary repertoire. And the French use every part of the pig, from the snout to the tail (from the barbe la queue from whence the word barbecue originates!) as for the flavor and texture of French pork, well, the country has such a long history of dependence on this animal that the pork growers have had time to develop the most excellent varieties, which they raise with pride and care.
Our First Giveaway at Dancing Tomatoes !!!!
We are giving away ONE of our BRAND NEW Plat du Jour courses!!! All you have to do is engage with us on our Instagram pages and YouTube channel.
FIVE runner ups will receive jars of piment d’Espelette, an amazing spice from the pepper which grows only in the French Basque country.
- Subscribe to the Channel
- Like the Giveaway Video
- Comment on two of your favorite DANCING TOMATO videos.
- You must be following @DancingTomatoes
- You need to comment and tag two friends on your favorite recipe post.
- Every time you comment on a new picture and tag two additional friends, this will count as an additional entry in the giveaway.
You’ll have to engage with both pages to be eligible to win this absolutely amazing course that has MORE THAN 50 VIDEOS with recipes and tips! You’ll be a hit in the kitchen this coming year.
How to Replicate French Pork?
That is why a recipe like this one, made with fine pork, is so satisfying. But how, you ask, can you replicate French pork? The challenge is there, but the possibilities are too. Because one of the secrets to French pork resides in the “pride and care” part of the story. Any pig raised with those two elements will provide ultimate flavor and texture.
Find the Best You Can – Think Direct
So the secret to finding excellent pork is to find the best pork you can. And that will come directly from a farm where the people in charge pay attention: to their animals and the food they eat, their surroundings, the quality of their lives. All of this will result in excellence on the plate. Here are a couple of labels to look for in the U.S. which should guarantee fine quality, fine tasting pork: Animal Welfare Approved, Animal Welfare Certified, Certified Humane, …there are many more, but these are approved by the ASPCA (American Society for Prevention of Cruelty to Animals).
The Best, Cut Thick
So find yourself some excellent pork chops; get them cut thick, cook them gently and not too long after seasoning them liberally with the piment d’Espelette (that you are likely to win in our first GIVEWAY, and a huge BON APPÉTIT!
PORK CHOPS WITH PIMENT D'ESPELETTE - COTELETTES DE PORC AU PIMENT D'ESPELETTE
- 4 thick-cut (about 1-1/2 inches; 4 cm) pork chops, with the bone
- 2 to 3 teaspoons piment d’Espelette
- 1 tablespoon mild cooking oil such as grape seed oil
- 1 tablespoon unsalted butter
- Fine sea salt and freshly ground black pepper
- ½ cup (125ml) water
- 1 large shallot minced
- 1 garlic clove green germ removed if necessary, finely chopped
- ½ cup (5g) flat-leaf parsley leaves
- 1/4 cup (60ml) crème fraîche
- Pat the pork chops all over with piment d’Espelette and reserve for at least 1 hour at room temperature, or overnight in the fridge.
- Heat the oil and the butter in a heavy-bottomed skillet over medium heat. When the fats are hot but not smoking add the pork chops, season generously with salt, and brown them on one side, which should take 3 to 4 minutes. Turn, season, and brown on the other side for another 3 to 4 minutes. Cover the pan and cook until the pork chops are cooked through, another 7 minutes or so. Check the pan once - if the chops are sticking, add a tablespoon or two of water to the pan. If the chops are lightly pink in the center, don’t be concerned – they will maintain their juiciness if cooked to this stage.
- Remove the chops from the pan and keep them warm.
- Add the ½ cup (125ml) water to the pan, along with the shallot and the garlic, scraping up the browned juices from the bottom of the pan. Cook, stirring almost constantly, until the shallots and garlic soften, 3 to 4 minutes. Pour any juices from the cooked pork chops into the pan, then let the liquid cook until it is reduced by about one-half and is slightly thickened, which will take about 3 minutes.
- Mince the parsley.
- Add the crème fraiche to the pan, stir, let it cook until it hot but don’t let it boil, stir in the parsley, then pour the sauce over the pork chops. serve immediately.