Recipe: Roasted Noir de Bigorre Pork Chops

Name: Côtes de porc noir de bigorre rôties
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 4 portions
Ingredients: 4 belles côtes de porc de "Noir de Bigorre" *étalonnées de 160 g environ; 2 belles pommes fruits épluchées et taillées en 12 quartiers; 8 cl de bon Banyuls; 4 échalotes épluchées et émincées; 40 g de graisse de canard ou d'oie; sel et poivre du moulin; beurre fin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.3/5 (13 reviews) Meat

Prep 45 min

Cook 30 min

Rest 1h

Total 2h15

Servings 4 serv.

Ingredients for 4 servings

4 beautiful "Noir de Bigorre" pork chops *calibrated approximately 160 g each
2 beautiful apples peeled and cut into 12 wedges
8 cl of good Banyuls
4 shallots peeled and sliced
40 g duck or goose fat
salt and freshly ground pepper
fine butter

Step-by-step directions

1 In a large sauté pan pour the duck fat, when it has melted well place your pork chops, season, mark them on both sides then lower the heat and arrange your apple wedges around them, cook for 10 minutes turning your apples over, place your shallots on each chop then turn off the heat and cover (rest for at least 10 minutes).

2 In a nice deep dish arrange your chops and apples around them then deglaze your sauté pan, heat it then deglaze with your Banyuls to loosen the juices let it reduce slightly and pour this hot juice over your chops.
*Noir de Bigorre pork has the AOP designation which indicates its excellence, the Spanish cousin breed is named "La Pata Négra"

Oreilles de porc Porc noir de bigorre