Recipe for Iberian pork chops

Recipe for Iberian pork chops

Recipe for Iberian pork chops - skewer of local Ceps 4 servings

Ingredients :

■ 4 pork chops (about 180g each)

■ 12 large Cep mushrooms

■ 1 cauliflower

■ 1 Romanesco cauliflower

■ 12 spring carrots

■ 8 spring turnips

■ fresh peas

■ green beans

■ mange-tout peas

■ a handful of Chanterelle mushrooms

1. Preparing the vegetables :

Carefully wash the mushrooms. Drizzle some olive oil in a hot pan and quickly sautee them. Add a knob of butter and cook 2 - 3 minutes. Season the Ceps, drain and set aside. Trim the heads of the cauliflower and Romanesco cauliflower, keeping only the tops. Peel the small spring turnips and carrots. Top and tail the green beans and peas.

2. Cooking the vegetables :

Each vegetable is cooked separately in salted boiling water, then chilled in the water with ice cubes : cauliflower tops - 2 minutes ; carrots - 4 minutes ; turnips - 6 minutes ; peas, mange-tout peas and green beans - 1 minute.

3. Preparing les Chanterelle mushrooms :

Wash the mushrooms, drain them then sautee them rapidly in a hot pan with butter. Add salt and pepper.

4. Cooking the pork chops :

In a pan, melt butter and add the already seasoned pork chops. Brown them well on each side including the skin until it is crispy. Place in the oven 6 – 8 minutes to complete the cooking.

5. Degreasing :

Degrease the pan and deglaze the essence with red wine. Reduce by three quarters, add several spoonfuls of stock and stir in a roux (20 g melted butter and 20 g flour). Bring to a boil and filter through strainer.

6. How to serve :

Arrange the vegetables neatly in a row, alternating colours on the corner of the plate. Skewer the mushroom and set them next to the pork chop. Pour sauce lightly over the pork and finish the presentation with a clean line around the rim of the plate.

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