Gascony
black pork chop on the bone deglazed with Armagnac hazelnut sauce
1. Heat up 5 cl of hazelnut oil in a high-sided
frying pan.
2. Cook the chops over a moderate heat, add seasoning, let them brown.
3. Roughly crush the hazelnuts.
4. Turn over the chops after 5 mn, add seasoning, then cook another
5 mn.
5. Clear the chops and keep warm aside.
6. Cut the fat off, let the juice freeze, deglaze with Armagnac, flambé.
7. Add the hazelnuts, the nut cream and the “Floc de Gascogne”.
8. Slightly cook to reduce, add the crème fraîche. Let
cook to reduce until the juice becomes like a topping. Check the seasoning.
9. Arrange the chops and top with the juic.
>>Catherine Sénécal,
LES VALLONS DU LAC- 32170 Miélan
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 Préparation
: 20 minutes
 Ingredient: for 4 people
•
4 pork chops ( 250 g )
• hazelnut oil 5 cl
• Armagnac 1dl
• Hazelnut 40 g
• Nut cream 5 cl
• Floc de Gascogne 1 dl
• Crème fraîche 5 cl
• Salt, black pepper
Suggested drink:
A Côte de Gascogne or a Côte de St Mont.
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