Pork Chops Au Poivre with Potato Salad
In my culinary journey, Pork Chops Au Poivre with Potato Salad stands as a testament to my love for flavors that pack a punch. As I create this dish, memories of experimenting with bold tastes come flooding back. Imagine succulent pork chops, seared to perfection and coated in a peppery crust that awakens the palate. This dish marries the richness of the meat with the fiery kick of black pepper, resulting in a symphony of tastes that's both indulgent and invigorating. And then there's the side of creamy potato salad – a medley of textures and creamy comfort that complements the robust pork chops. Each bite is a tribute to my passion for layers of flavor and the thrill of culinary exploration. Served hot and enticing, my Pork Chops Au Poivre with Potato Salad isn't just a meal – it's an embodiment of my culinary philosophy and a journey through creativity and taste. Whether savored at a festive gathering or enjoyed as a personal feast, this dish promises to awaken your taste buds and offer a personal connection to the heart and soul of bold flavors in every delectable bite.
- 1 tsp Coursely Ground Black Pepper
- 1/4 tsp Salt
- 4 Pork Chops thick, trimmed
- 3 tbsp Flour
- 2 tbsp Oil
- 2 Shallot finely diced
- 1/4 cup Sherry
- 1 tbsp Dijon Mustard
- 1/2 cup Cream
- 4 Boiled Potatoes
- 1 small Red Onion diced
- 1/4 cup Celery Minced
- 1/2 tsp Dried Parsley
- 1/2 tsp Thyme
- 1 Egg yolk
- 1 tbsp Dijon Mustard
- 200 ml oil
- Salt & Pepper
- 1/2 tbsp Lemon Juice
- Salt and Pepper to Taste
Combine salt and pepper into a mixing bowl and season the pork chops on both sides. Dredge the pork chop with a little flour - shaking off the excess.
Heat oil in a large fry pan over a medium-high heat. Add the pork chops, reduce to medium and cook until browned and just done. Roughly 2 to 3 minutes on each side depending on the thickness of the meat. Transfer to plate, cover with foil and let it rest.
With the pan jus, on a medium low heat, add shallot to saute until soft, then add sherry, deglazing the pan and let sherry evaporate. Remove from heat an stir in mustard and cream. Season to taste with salt and pepper.
Clean and scrub potatoes if required. Peeling is optional. Stab Potato with a fork.
Place the potatoes in pot of salted water and bring to the boil then back down a simmer for about 15 minutes or until cooked. Leave aside to cool and cut into quarters (or eighths).
Meanwhile, whisk up your mayonnaise by combining your egg yolk (with mustard) with oil incrementally until you emulsify yolk and oil. Season with a little salt and pepper and some lemon juice. Combine with dried parsley and thyme.
Construct your salad, by mixing potatoes, celery, onions and flavoured mayonnaise. Season to taste with salt and pepper and serve.