Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Pork is one of those meats that requires extra preparation to truly produce a perfect and splendid flavor. Yes, this is my opinion, but pork is like a blank canvas—it is something that is rather dull compared to beef, which is really best left not excessively meddled with. Pork, in contrast, deserves to be carefully and elaborately prepared and spiced in order to create an impressive explosion of flavors.
In this case, carefully seasoning the pork with salt, pepper, and tarragon, and then sautéeing it in butter, forms the brilliant base for a recipe that goes on to add in garlic and tomato paste with a pleasant spicy twinge of mustard, producing a strong and elegant mixture of flavors. Sweet pickles and capers round out the recipe, providing a pleasant third taste that complements the sauce and pork. The flavor seeps into the pork and deliciously transforms it, making it rich and highly flavorful, bursting with the taste of rich butter and the strong vitality of the mustard and tomato.
I have adapted this recipe from La cuisine française: la + simple du monde, involving a hefty degree of modifications, improvements, and transition of the metric units to imperial units.
- 1 1/2 pounds pork (in 4 cutlets)
- 2 teaspoons tarragon
- 4 tablespoons butter
- 2 cups white wine
- 2 tablespoons mustard
- 1 cup tomato paste (preferably on the thin side)
- 20 small sweet pickles
- 1 tablespoon capers
- 4 cloves garlic
- 2 tablespoons flour
- Rub salt, pepper, and tarragon on the pork chops. Then add on the flour and thoroughly bread the pork.
- Melt the butter in a large casserole dish; then sauté the pork chops until they are browned for several minutes.
- Add in the garlic, then the wine. Proceed to add in the mustard, and then the tomato paste. Combine the various ingredients.
- Chop the small sweet pickles into smaller segments, and add them and the capers. The pork should simmer for somewhere around 30 minutes to absorb the flavors. Pay attention to the sauce, which should thicken. If it becomes too thick, add in wine.
- Serve, perhaps over rice.
© 2019 Ryan Thomas
Liz Westwood from UK on January 23, 2019:
I agree with your point that pork requires seasonong and adapting. We recently had a stuffed pork roast at a friend's house, which was very tasty. Great recipe and useful hub.