Pork chop “Maman Blanc” with sauté potatoes recipe
 The best pork chop recipe in the world, cooked the way my mother would do it. She understood an important basic technique of pan-frying meat in such a way that you can create the most delectable juices. 2 pork chops on the bone, 3cm/1in thick1 pinch sea salt1 tsp coarsely ground black pepper20g/½oz unsalted butter 2 pork chops on the bone, 3cm/1in thick 1 pinch sea salt 1 tsp coarsely ground black pepper 20g/½oz unsalted butter 4 medium potatoes (preferably Maris Piper or King Edward), cut into 1cm/½in and place in a bowl of cold water2 tbsp rapeseed oil 2 pinches sea salt2 pinches freshly ground black pepper 20g/½oz unsalted butter 4 medium potatoes (preferably Maris Piper or King Edward), cut into 1cm/½in and place in a bowl of cold water 2 tbsp rapeseed oil 2 pinches sea salt 2 pinches freshly ground black pepper 20g/½oz unsalted butter handful flat-leaf parsley, finely chopped½ shallot, finely chopped1 garlic clove, finely chopped handful flat-leaf parsley, finely chopped ½ shallot, finely chopped 1 garlic clove, finely chopped 8 leaves sage, deep-fried for one minute until crisp2 tbsp Dijon mustard 8 leaves sage, deep-fried for one minute until crisp 2 tbsp Dijon mustard Method For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side.On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn.Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium.Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce.For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.)On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown. For the persillade, mix together all the ingredients in a small bowl.Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary.To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side. For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side. On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn. On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn. Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium. Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium. Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce. Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce. For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.) For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.) On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown. On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown. For the persillade, mix together all the ingredients in a small bowl. For the persillade, mix together all the ingredients in a small bowl. Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary. Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary. To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. Recipe tips When frying the pork, to test if it is done, press it gently with your forefinger. The firmer it is the more it is cooked. With experience you can learn to know how firm the meat should be for it to be cooked to your liking.