Pork chops with sage from Winter: Le Cordon Bleu Home Collection by Le Cordon Bleu
Sage, a wonderfully redolent herb, marries perfectly with the tang of mustard in this delectable dish.
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
Ingredients
- 200 ml (6½ fl oz) white wine
- juice of ½ lemon
- 2 tablespoons Dijon mustard
- 350 ml (11¼ fl oz) brown stock
- 8 fresh sage leaves
- 4 pork chops cut from the rib, about 180 g (5¾ oz) each
- oil, for cooking
- 30 g (1 oz) unsalted butter
- 2 teaspoons light-coloured honey
- 2 French shallots, finely chopped
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