Category: Pork

  • 2921. Côtes de Porc à la Flamande, Baked Porkchops with Apples

    2921. Côtes de Porc à la Flamande, Baked Porkchops with Apples

     

    Escoffier recipe for making côtes de porc à la flamande, baked porkchops with apples, at home (Escoffier, 2921).

    Have you ever made pork chops with apple sauce for dinner before? Well then, if you have, you’ve already cooked côtes de porc à la flamande. This Escoffier recipe is a very simple, but delicious dish of pork chops with baked apples. It’s a quick dinner to make, too!

    Côtes de Porc à la Flamande

    Côtes de Porc à la Flamande, Baked Porkchops with Apples

    Preheat oven to 375ºF. Quarter, core, and peel the apples (allow one apple per chop). Cut them up in thick slices and coat with the lemon juice to prevent their browning. Season the pork chops with salt and pepper.

    sear the pork chops

    Melt the butter in a hot pan, and quickly brown the pork chops on both sides. Remove them to an earthenware or ceramic baking pan in a single layer. Save those pan juices!

    Seared pork cutlets in a pan for baking

    Cover the chops with apple slices and drizzle them with the leftover butter and pan juices.

    Porkchops covered with apple slices

    Bake in a 375ºF oven for 20-30 minutes, or until the apples are tender. Remove and let rest, then dish ’em up!

    Baked porkchops and apple

    We served our côtes de porc à la flamande with some leftover mashed potatoes and stuffing from Thanksgiving.

    Recipe for Côtes de Porc à la Flamande, Escoffier 2921, from Escoffier At Home
    Ingredients
    4 boneless pork loin chops
    4 Granny Smith apples
    Juice of one-half lemon
    35g Challenge unsalted butter
    salt and pepper to taste

    Equipment
    Cutting board and kitchen knife
    Salter digital scale
    Measuring bowls
    Small bowl
    Frying pan
    Set of tongs or spatula
    Baking dish

  • 2922. Côtes de Porc Grand’mère, Ground Pork Chops

    2922. Côtes de Porc Grand’mère, Ground Pork Chops

     

    Escoffier recipe for making ground pork chops, côtes de porc grand’mère, at home (Escoffier, 2922).

    Pork chops even Grandma can chew! This is an interesting way to deconstruct and reconstruct pork cutlets. If you have a particularly tough piece of meat you could use this technique to render it deliciously tender. The French word ‘côtes’ generally refers to ribs today, but this recipe in the English translation of Escoffier’s book uses ‘côtes de porc’ to describe pork chops, or cutlets ‘côtelettes’.

    Mise en place for côtes de porc grand’mère:

     

    Côtes de Porc Grand’mère

    Start with four pork chops, or bone-in cutlets. You can use any cut of pork chop, of which there are several.

    Pork chops

    Trim off the edge fat (the long strip of fat usually on one side of the cutlet) in one piece and reserve. Debone the cutlet and roughly chop. Refrigerate the meat. Reserve the bones.

    Deconstruct the pork chop

    Grind the pork in a meat grinder and immediately refrigerate. Cooling the meat before and after grinding helps prevent the fat from melting, and makes for a nicer ground.

    Brown the bones in a skillet. Clean off any meat or fat remaining on the bones. Drain on paper towels and reserve. This is optional, but we think it looks better when the dish is completed.

    2922 Cotes de Porc 05

    Melt the butter in a saucepan on medium heat until it foams.

    Gently sauté the diced onions in the butter until cooked – translucent but not browned. Remove and let cool to room temperature.

    Combine an egg, the sautéed onion, butter, salt, pepper and ground nutmeg with the chilled ground pork.

    On a clean cutting board, reform eight ounces of the pork back into a cutlet, adding one of the bones and edging it with a strip of fat. Repeat for the remainder of ground pork. So you end up with four côtes (or ‘cutlets’) of pork.

    The Escoffier recipes now says to wrap the assembled cutlet in caul fat, and bake in an oven. If you have any caul fat, go for it! We tried pan frying without the caulfat enclosure, but the cutlet fell apart from all that butter.

    So we sealed ours in vacuum bags and cooked en sous vide for 20 minutes at 65ºC in a SousVide Supreme water oven. After they were done, we removed them from the water bath and plunged into a cold icewater bath. The high setting of the vacuum held the cutlets in shape while they cooked, and the collagens in the meat provided a natural binder.

    Sear the cutlet for final plating.

    The cooked, seared cutlet:

    Côtes de Porc Grand’mère, aux sauce cerices
    Grandmother’s pork chops (Escoffier 2922), served with a cherry reduction.

    pork burger escoffier recipe

    Ingredients
    4 pork chops, with at least 500g (1 pound, 2 ounces) of meat, or 500g (1 pound, 2 ounces) of ground pork
    100g (3 1/2 ounces) unsalted butter
    50g (2 ounces) diced onion
    2 eggs
    2g (1/2 teaspoon) kosher salt
    1g (1/4 teaspoon) ground black pepper
    1g (1/4 teaspoon) freshly grated nutmeg
    pig’s caul (optional)

    Equipment
    Salter digital scale
    cutting board and kitchen knife
    mixing bowls
    spoon
    meat grinder
    SousVide Supreme water oven or immersion circulator
    vacuum sealer and bags
    cast-iron skillet
    plastic containers

    Yields: Enough for 4-6 pork cutlets, or up to 8 burgers.

    From the Book:
    2922 Côtes de Porc Grand’mère

    Remove the meat from the cutlet bones, chop it finely and add per 500 g (l lb 2 oz) of meat, 100 g (3 1/2 oz) butter, 50 g (2 oz) chopped onion, cooked in butter without colour, 1 egg, salt, pepper and a touch of grated nutmeg. Mix these ingredients well together.
            Mould the mixture to the shape of cutlets and attach one of the cutlet bones to the side of each. Wrap in a piece of pig’s caul, sprinkle with butter and grill them gently.
            Arrange in a circle on a dish and serve accompanied with a dish of mashed potatoes.

    A. Escoffier. Le guide culinaire: the complete guide to modern cookery, H.L. Cracknell & R.J.Kaufmann, transl.