BONE-IN PORK CHOP WITH BÉARNAISE AND RED WINE JUS 🍽️

This recipe elevates the humble bone-in pork chop to a work of culinary art. Presented in the style of a luxury restaurant, the dish combines a succulent, perfectly caramelized piece of tender pork with two classic French sauces that complement each other: a creamy and aromatic Béarnaise with tarragon, served in a small copper pan, and a rich, glossy Red Wine Jus, poured directly onto the plate. Alongside, golden potato wedges served in a wire basket and sautéed green asparagus complete a plate that impresses both visually and tastefully.

LUXURIOUS

HEALTHY CHEF

3/16/20261 min read

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Ingredients

For the Pork and Asparagus:

1 thick-cut bone-in pork chop (approx. 250-300g)

3-4 spears of green asparagus

1 tablespoon olive oil

1 tablespoon unsalted butter

Sea salt flakes (Maldon)

Freshly ground black pepper

A few sprigs of fresh tarragon or micro-herbs for garnish

For the Side (Potato Wedges):

2 medium potatoes, cut into 8 thick wedges

1 tablespoon vegetable oil (for frying or baking)

Salt, smoked paprika (optional)

For the Red Wine Jus (Reduction):

100ml dry red wine (Bordeaux, Cabernet Sauvignon)

50ml beef or chicken stock (preferably demi-glace, if you have it)

1 small shallot, finely chopped

1 sprig of fresh thyme

1 teaspoon cold butter, cut into small cubes (for finishing)

For the Béarnaise Sauce:

2 egg yolks

100g unsalted butter, melted (warm, not hot)

2 tablespoons white wine vinegar or tarragon vinegar

1 tablespoon dry white wine

1 small shallot, very finely chopped

1 tablespoon fresh tarragon, finely chopped

Salt and white pepper

BONE-IN PORK CHOP WITH BÉARNAISE AND RED WINE JUS 🍽️

Ingredients

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