The Duke of Berkshire pork chine

The Duke of Berkshire pork chine

Ingredients

For 4 persons
2 The Duke of Berkshire pork chines (2 x 250 g)
4 small boiled artichokes
4 pieces of cep
2 sucrine (mini butterhead lettuce)
100 g of garden peas
100 g of broad beans
½ coffee spoon of chopped tarragon

For the sauce
25 g of white mushrooms
1 bay leaf
1 g of thyme
50 g of shallot
5 g of summer savory
7,5 dl of brown stock
a dash of brandy
butter
a dash of oil
pepper and salt

Recipes

Cooking instructions
For the sauce, briefly fry some white mushrooms, bay leaf, thyme, shallots and summer savory. Deglaze with the brandy and allow to reduce fully.
Add some brown stock and allow to reduce halfway. Mount with butter, season and pour through a sieve. Keep warm. Season The Duke of Berkshire pork chines. Heat some butter with a dash of oil. Brown the pork chines and roast in a preheated oven for about 8 minutes at 220 °C. Keep warm. Clean the cep. Chop and fry in butter. Season and keep warm. Sauté the other vegetables in butter. Season with a pinch of salt and pepper and garnish with finely chopped tarragon. Arrange the vegetables on a plate with the mushrooms. Thinly slice the meat and arrange the slices on top of the vegetables. Spoon over some sauce.

(Peter Coucquyt)