Pan-Seared Bone-In Pork Chop with Lyonnaise Potatoes and Cognac Cream Sauce
A thick bone-in pork chop becomes a complete French bistro dinner with crisp Lyonnaise potatoes, colourful vegetables, and a mushroom cognac cream sauce. The key is to brown the meat well without overcooking it, then let it rest while the sauce comes together in the same pan.
Ingrédients
- 1 thick bone-in pork chop about 1 pound
- 1 pound Yukon Gold or yellow potatoes
- 1 medium onion divided
- 2 small carrots
- ¼ medium cauliflower cut into florets
- 2 small Belgian endives
- 5 ounces cremini or white mushrooms
- 1 small Roma tomato seeded and diced
- 3 tablespoons duck fat divided
- 2 tablespoons cognac
- ½ cup heavy cream
- Kosher salt to taste
- Freshly ground black pepper to taste
- Chopped parsley optional
Instructions
- Preheat the oven to 350°F. Pat the pork dry, slice the potatoes and onion, trim the vegetables, and prepare the mushrooms and tomato.
- Blanch the potatoes in salted boiling water for 2 minutes. Drain and dry thoroughly.
- Boil the carrots for 8 to 10 minutes, the endives for 12 to 13 minutes, and the cauliflower for 4 to 5 minutes. Drain well.
- Brown the potatoes and sliced onion in 1½ tablespoons duck fat, then bake for 15 to 20 minutes, turning halfway.
- Season the pork. Sear it in 1 tablespoon duck fat for 2 to 3 minutes per side and brown the fatty edge.
- Finish the pork in the oven until it reaches 142 to 145°F. Rest for 5 minutes and verify a final temperature of 145°F.
- Brown the carrots, cauliflower, and endives in the remaining duck fat. Keep warm.
- Cook the mushrooms and remaining onion in the pork skillet until their liquid evaporates. Add the tomato and cook for 1 to 2 minutes.
- Add the cognac off the heat, return the pan to the burner, and reduce. Stir in the cream and simmer until the sauce coats a spoon.
- Plate the pork with the Lyonnaise potatoes and vegetables. Spoon the mushroom cognac sauce over or beside the meat.
Vidéo
Notes
The exact cooking time depends on the thickness of the pork chop. Use an instant-read thermometer and confirm that the meat reaches 145°F before serving.