For once, I advise you to make this dish the day before, why will you ask me? because I find that pork chops staying in the sauce all night become tender and especially fill themselves with the flavors of this recipe.
Try preparing these pork chops charcutière once on the same day and another time the day before, you will have the impression of tasting two different recipes.
1 Season your pork chops. In a thick sauté pan, melt the butter (0.7 oz (20 g)) and a little oil. When the color is almost golden, put your pork chops to roast five minutes on each side, being careful that they do not burn and that the butter does not blacken.
2 Remove the chops to a plate, put the chopped onion to sweat gently in the sauté pan for five minutes.
3 Add the white wine and vinegar (deglaze) and let reduce by 2/3.
4 Incorporate the tomato paste and let cook for another five minutes before adding the veal stock and the julienne of gherkins. Taste to possibly adjust the seasoning.
5 Add the chops with the juice they have rendered then let simmer very gently for 20 minutes.
6 Transfer to a shallow ovenproof dish, let cool in the open air then refrigerate covered.
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