Pork chops with cheat's sauce gribiche
Prep time: 30 minsTotal time: 
Pork chops with cheat's sauce gribiche
Gribiche is a French sauce traditionally made from boiled eggs, but this cheat’s version uses mayonnaise. Combined with mustard, cornichons and herbs, it’ll transport you to a French bistro
Prep time: 30 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 2 pork chops
- 2 tbsp vegetable oil
- 1 x 160g bag traditionally cut runner beans
- ¼ stonebaked white baton, warmed (optional)
For the sauce gribiche
- 4 tbsp light mayonnaise
- 1 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- ½ tbsp wholegrain mustard
- 5 cornichons, drained and finely chopped
- 1 tbsp drained capers, roughly chopped
- ¼ x 20g pack tarragon, finely chopped
- 1/3 x 20g pack chives, finely chopped
Step by step
-
Make the sauce: mix the mayonnaise with the olive oil, vinegar, mustard, cornichons, capers, herbs and some seasoning. Transfer to a bowl and set aside in the fridge until ready to use.
-
Pat dry the pork chops, then season well on both sides with salt. Add the vegetable oil to a pan over a medium-high heat. Add the pork chops, starting with the fatty edge, and cook for around 3-4 minutes or until the fat is golden brown. Cook for a further 2 minutes each side, or until a golden crust forms and the juices run clear. Set aside to rest for 5 minutes on a board or tray. Reduce the heat to medium, then add the runner beans (or steam separately, if preferred). Cook for a few minutes, until softened, then season well.
-
Slice the pork chops, removing the bone. Spoon a dollop of the sauce gribiche onto each plate, then top with the sliced pork. Divide the beans between the plates and pour over any pan juices. Serve with the warmed baton, if you like.
