Pork Chops Charcuterie

Cooking. It's a passion. Made pork chops charcuterie last night. Takes about 10 minutes for prep time and less than 30 minutes from start to finish. In fact, the time on this recipe might give Rachael Ray (FoodTV channel) a run for her money on a 30 minute meal. Most important is the result. . . good food.

The recipe for 6 can be made for any number. If you reduce the number do not change the sauce quantity . . . just heap it on top of the chops. Store bought vegetable, chicken or beef broth can be substituted for the stock. . . even boullion cubes. Be careful about salt when using purchased stock. If sauce is too thick add more stock. . . if too thin, simmer until you get the consistency you want.

Gherkins. . . not the sweet little ones. . . distracts from the overall flavor. . . look for imported.

Use 1" or more thick pork chops - double chops. Sauté 5 minutes per side. . . in the oven for 7 to 8 minutes . . . remove from oven and rest covered for a minimum of 5 minutes. To sauté thick chops, chicken breasts or steaks for a perfectly seared exterior and a juicy interior place the pan into a 400°F oven.

Pour a nice Pinot Noir or a robust Chardonnay. Close your eyes and dine as if in a Parisian bistro or in the Alsaace.

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