PORK CHOP SAUTE RECIPES

Steps:

• For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side.
• On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn.
• Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium.
• Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce.
• For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.)
• On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown.
• For the persillade, mix together all the ingredients in a small bowl.
• Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary.
• To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard.

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings., In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. , Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.