serves 2
Ingredients
1 each, double cut pork chop (roughly 1 pound)
2 teaspoon garlic, minced
2 tablespoons shallots, minced
4 tablespoons hazelnuts, chopped
2 tablespoons Dijon mustard
2 ounces cognac
¼ cup chicken stock
¼ cup heavy cream
1 tablespoon butter
1 teaspoon tarragon, chopped
1 teaspoon parsley, chopped
Squish of fresh lemon juice
Salt and pepper to taste
Preparation
Preheat a heavy-bottomed pan over high heat.
Season pork on all sides and sear in the pan with a bit of oil.
Place in the oven and let roast to an internal temp of approximately 150º. Remove from oven and allow to rest.
In the same pan, add garlic, shallots and hazelnuts and sauté for about one minute.
Add Dijon and cognac, let flame. Add stock, cream and butter and allow to reduce to sauce consistency.
Finish with salt and pepper, lemon and fresh herbs.
Wine Pairings
RED: Sylvain Pataille, Pinot Noir, 'Clos du Roy' Marsannay, France 2021
WHITE: Domaine Roulot, Aligote, Bourgogne, France, 2018
