Pork Chop Châteaubriand

Instructions

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Cooking Spray: Small Oven-Safe Casserole Dish
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Cook Within: Use a sharp knife to slice very shallow cuts spaced 2” apart into the outer edge of fat on pork chops. Season with a pinch of salt and pepper. These shallow slashes will keep the pork chop flat and prevent ”cupping”, or curling up on itself, which prevents you from getting an The origin of châteaubriand sauce is subject to debate. Some credit its creation to a chef named Monmireil, who prepared it for François-René de Chateaubriand. Others speculate that it originated at the Champeaux restaurant.
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Cook Potatoes and Prepare Ingredients: Peel potatoes and cut into 1” cubes. Bring a small pot with cubed potatoes, 1 tsp. salt, and enough water to cover to a boil. Reduce to simmer and cook until tender, 14-16 minutes. While potatoes boil, peel and mince shallot. Stem tarragon and coarsely chop. Peel carrot, trim, and cut into sticks 3” long and ½” thick. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.
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Cook the Pork: heat. Add 1 tsp. olive oil and pork chops to hot pan. Cook until browned, 3-5 minutes. Flip, reduce heat to medium, and cook until pork chops are firm and reach a minimum internal temperature of 145 degrees, 4-8 minutes. Remove from pan and rest 3 minutes. Reserve pan; no need to wipe clean.
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Finish the Potatoes: Once cooked, drain potatoes in colander and return to pot. Add cream, ⅓ the butter (reserving remaining for sauce), and liquid egg to pot and mash until smooth. Season with a pinch of salt and pepper. Transfer to prepared casserole dish or two oven-safe ramekins. Use a fork to pull sides of potatoes into small peaks, forming decorative ridges.
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Bake until ridges on potatoes turn golden brown,: 20-25 minutes. Remove from oven and set aside. While potatoes bake, roast carrots.
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Make the Sauce: Return pan used to cook pork to medium-high heat. Add shallots and ½ tsp. olive oil. Cook until aromatic, 1 minute. Add white cooking wine and demi-glace. Bring to a boil and reduce by half, 2-3 minutes. Remove from burner and swirl in remaining butter and tarragon.
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Roast the Carrots: 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 12-15 minutes. While carrots roast, cook pork
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Plate the Dish: If carrots are cool, return them to oven to reheat, 1-2 minutes. Set duchess potatoes onto plate and set roasted carrots next to them. Place pork chop in front of vegetables and spoon sauce in front of chop. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. ⅓ is added to duchess potatoes and remaining is in the recipe before you start–we promise it will be time • Prepare a casserole dish with • Place a colander in the sink • Separation is natural when shipping liquid eggs. Shake well before using.

Ingredients

Instructions