Pork Chops “Ardennaise” - Belgian

This is a slightly modified version of a recipe found in Robert Carrier’s, Great Dishes of the World, 1963. He recommends serving the chops with sautéed potatoes mixed with bacon bits and finely chopped onions that have been sautéed in butter.  I prefer serving the chops with boiled potatoes which are then flavoured with the delicious sauce.  Even my grandkids, now aged 3 and 6, love the dish.

Serves 6

6 thick pork chops

Salt and freshly ground black pepper

2 tablespoons butter

9 tablespoons dry white wine

3-4 crushed juniper berries

9 tablespoons beef stock

For the beurre manie

1 tablespoon butter

1 tablespoon flour

•   Rim excess fat from 4 good-sized pork chops.
•  Season and sauté in the 2 tablespoons of butter, in a heavy frying pan, until they are cooked through but still tender.
• Remove chops to an oven-proof dish and keep them warm in the oven (heated to 300ºF).
• Skim excess fat from the frying pan and add the wine, stirring crusty bits from the sides of pan into the sauce.
• Add the crushed juniper berries, beef stock and a beurre manié (made by kneading the butter and flour into a smooth paste).
• Bring the sauce to the boil and boil for a few minutes.
• Taste and correct the seasoning.
• Remove chops from the oven and pour the sauce over the chops.