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Pork Chops with Parisienne Butter

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The humble chop doesn’t always get its due respect. Pork fillet is often seen as the posher option, but because the chop sits so much closer to the bone, it’s just so much more succulent and flavourful – not to mention versatile. One of my favourite treats, especially when I’m in Paris, is a beautifully cooked steak with a generous pat of Parisienne butter. It’s one of those ultra-refined yet carnal pleasures I find hard to resist. So, that got me thinking… isn’t it time the underrated pork chop got the Parisienne treatment?

JAN | Jan Hendrik van der Westhuizen | Pork Chops with Parisienne Butter

PORK CHOPS WITH PARISIENNE BUTTER

TIME: 1 hour | SERVES: 2

JAN | Jan Hendrik van der Westhuizen | Pork Chops with Parisienne Butter
INGREDIENTS

for the pork chops

2 Eskort pork chops

15 ml soy sauce

olive oil

salt and freshly ground black pepper

4 – 6 small fresh sage leaves

 

for the Parisienne butter

250 g soft unsalted butter

10 g chives, finely chopped

30 ml capers, finely chopped

10 g flat leaf parsley, finely chopped

1 shallot, finely chopped

zest of 1 lemon, finely grated

4 fresh thyme sprigs, leaves stripped of stems

5 ml coarse salt

 

to finish the dish

2 baby fennel bulbs

125 ml chicken stock

50 g (55 ml) butter

salt and freshly ground black pepper

fresh figs

JAN | Jan Hendrik van der Westhuizen | Pork Chops with Parisienne Butter
METHOD

For the pork chops

Score the outer layer of fat on the pork chops, as this will prevent the chops from curling up when you cook them.

Place the pork chops in a bowl, and lightly brush each side with a thin layer of soy sauce.

Let the chops marinate for 30 minutes. 

Heat a saucepan over medium-to-high heat and add a little olive oil.

Fry the chops on both sides until just cooked.

Season with salt and pepper. Keep to one side.

For the Parisienne butter

Place the butter in a mixing bowl. Add the chives, capers, parsley, shallot, lemon zest and thyme. Mix well and season with salt.

Spoon the butter onto baking paper, roll into a cylinder, and place in the fridge until hardened.

To finish the dish

Place the fennel in a saucepan. Add the chicken stock and butter. Season with salt and pepper. Place on the heat and bring to a simmer. Let it simmer, uncovered, until the fennel starts to caramelise.

Heat the grill of the oven and place the pork chops in an oven dish.

Slice the butter into 2 cm slices. Keep the rest of the butter in the freezer for future use.

Place the pork chops under the grill until the butter has melted.

Serve with fresh figs and fennel.

Eskort pork chops are already brined, which means you’re guaranteed the most succulent and flavourful pork.
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