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Gigi's Pork Chops Robert



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Gigi’s Pork Chops Robert

6 large center-cut pork chops
Salt and freshly ground black pepper
2 garlic cloves, finely minced
2 bay leaves
2 tablespoons fine-quality olive oil
1 1/2 cups Robert Sauce (recipe follows)

Rub the pork chops with salt and pepper.
In a large skillet or sauté pan place the minced garlic, bay leaves and oil;
over high heat brown the chops well on both sides in the oil. Reduce the
heat to medium-low and cook the chops until they are cooked through.
(Cooking time will vary according to the thickness of the chops.) Discard
the bay leaves and arrange the chops on a heated serving platter. Pour
the Robert Sauce over the chops and serve at once.

Robert Sauce

4 tablespoons (1/2 stick) unsalted butter
1/4 cup flour
3 onions, finely chopped
1 1/2 cups beef stock or canned broth
Salt and freshly ground pepper
1 teaspoon red wine vinegar
1 teaspoon Dijon-style mustard

Melt the butter in a medium-size saucepan, stir in the flour, and cook the
roux until the flour is lightly browned. Add the onions and gradually stir in
the stock or broth. Blend the sauce well and simmer it, covered, for 30
minutes. At serving time, season the sauce to taste with salt and pepper
and add the vinegar and mustard, blending well. Serves 6.

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