WINE & FOOD AFFAIR RECIPES

Main Dish

Jacques Pepin's Pork Loin Tournedos with Cream and Calvados

C. Donatiello

320 Center Street
Healdsburg, CA 95448
cdonatiello.com

This is a rich and delicious dish. Pan juices that result from browning boneless pork chops are deglazed with apple brandy, then the sauce is finished with heavy cream.

Ingredients:
  • 12 ounces large pitted prunes
  • 1 tablespoon peanut oil
  • 6 boneless pork loin chops
  • 1 teaspoon salt, plus more, to taste
  • 1 teaspoon freshly ground pepper, plus more, to taste
  • 2 tablespoons chopped shallots
  • 2 tablespoons Cavados
  • 1/2 cup chicken stock, plus more if needed
  • 3/4 cup heavy cream
  • 1 teaspoon potato starch dissolved in 1 tablespoon water
  • 1 tablespoon fresh lemon juice

Directions:

Put the prunes in a saucepan, add cold water to cover and bring to a boil over high heat. Remove from the heat, cover and let cool in the cooking liquid.

Preheat the oven to 150°F.

In a large, heavy fry pan over medium-high heat. warm the peanut oil. Sprinkle the pork chops on both sides with the salt and pepper. Add the chops to the pan and cook, turning once, 5 minutes per side. Transfer to a platter and keep warm in the oven.

Add the shallots to the pan and cook, stirring, for 1 minute. Add the Calvados and stock and bring to a boil. Add the cream, return to a boil and cook for 1 minute. Stir in the dissolved potato starch and bring to a boil. If the sauce seems too thick, add a little more stock to thin it; if it is too thin, reduce it for a few more minutes. Adjust the seasoning with salt and pepper. Stir in the lemon juice and strain the sauce through a fine-mesh sieve.

Place a pork chop on each of 6 plates and top each chop with 2 prunes. Arrange the remaining prunes around the meat, coat generously with the sauce and serve.