A Butcher Sells Meat
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La Belle Cuisine - More Pork Recipes

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Pork in the Style of the Butcher's Wife

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selection of a perfect pear, a ripe piece of Brie, the freshest butter,
the highest quality cream were as important as how the dish you
were going to be served was actually cooked.”
~ Robert Carrier

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Chez Dugand Butcher Shop, Tournon,
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Pork in the Style of the Butcher’s Wife
Tournedos de Porc à la Charcutière


Parisian Home Cooking:
Conversations, Recipes, and Tips from
the Cooks and Food Merchants of Paris
by Michael Roberts, 1999, William Morrow and Co.

Makes 4 servings

“This classic pork is sauced with an herbed mustard cream sauce
and garnished with a salty, sour dice of capers and cornichons, the
little tart tarragon-flavored pickles of France. The combination is
as comfortable to a Parisian as tartar sauce on fried fish is to an
American. If you use butter pickles, sweet dills, or even kosher sour
dills, the flavor of this dish will be completely different. Still
delicious, but different.”

Four 6- to 7-ounce boneless pork loin steaks
Freshly ground black pepper and coarse
or flake sea salt
1 tablespoon Dijon mustard
1/4 cup dry white wine,
such as Sauvignon Blanc
1/2 teaspoon minced fresh savory or
1/4 teaspoon dried
1/2 teaspoon minced fresh tarragon or
1/4 teaspoon dried
2 tablespoons unsalted butter
3 tablespoons heavy cream
1 teaspoon capers, finely chopped
6 cornichons, finely chopped
(about 2 tablespoons)
1 teaspoon finely chopped fresh chervil

 1. Generously season the pork with pepper and sprinkle with salt. Dissolve the mustard in the wine and, if using dried herbs, add the savory and
tarragon now. Set aside.
2. Melt the butter in a large nonreactive skillet over medium-low heat.
Cook the chops on both sides until lightly golden, about 2 minutes
per side. Add the wine mixture and cook for another 3 to 5 minutes,
or until the pork seems springy to the touch. Transfer the pork to
a platter and keep warm.
3. Add the cream, capers, and cornichons to the skillet and cook until the liquid is reduced to a saucelike consistency, about 2 minutes. Add any
juices that have collected around the pork to the skillet, along with the
fresh savory and tarragon, if using, and the chervil.
4. Arrange the pork chops on a platter, pour over the sauce, and serve immediately.