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
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