Pork Chops with Sauce Piquante or Sauce Robert
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pork chops
- butter
- breadcrumbs
- coating à l'anglaise (for the sautéed version)
- Sauce Piquante or Sauce Robert
Instructions
- Flatten the pork chops fairly strongly.
- Either coat them with butter and breadcrumbs and grill them, or coat them à l'anglaise and sauté them in butter.
- Dish them in a turban.
- Serve the sauce — Piquante or Robert — separately.