Found this picture which I didn’t share the recipe in 2014. I am writing it up so I can share it with everyone. Who like pork chop? Me. Well, think it’s the first time I tried making bernaise sauce.

I also have leftover chips from Macca, some cos lettuces and cherries tomatoes. Add them to my pork chop. I am glad I tried making bernaise sauce from June Darville. Her recipe link is at the bottom.

My bernaise isn’t quite like June, but I still like it as it goes well with pork chop. The more I practice the better I will get to make my bernaise like June. My dinner is simple, colourful and delicious. Let’s cook!!!

Ingredients

4 bone-in pork rib chops
oil
salt
black pepper

Bernaise sauce

1 egg yolk
80 ml dry white wine
80 ml white wine vinegar
1/2 handful fresh tarragon, chopped
1 shallot, chopped finely
100 g cold butter, cubed
pepper
salt

Method

Heat oil in a large pan over medium high. Season pork chops all over with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown, about 8–10 minutes (cooking time will depend on thickness of chops). Remove pan from heat and transfer pork chops to plate and let rest at least 5 minutes.

Place a medium saucepan with chopped shallot, white wine and vinegar over medium heat until it boils gently. Season with pepper and salt. Let liquid reduce fully. Then take pan off heat and let the cooked shallots cool for 5 minutes. Put saucepan back over very low heat and then add egg yolk.

Beat strongly to prevent yolk from scrambling. Keep pan over very low heat and keep on beating until yolk sauce gets a sabayon like consistency. One by one add cubes cold butter to pan and continuously move butter around with fork until it has fully melted. Then add another bit of butter. Keep the heat very low.

Keep stirring in bits of butter. Bearnaise sauce takes a while to come together. It needs to be done carefully so don’t hurry. Add as much butter as you want. The sauce should have slightly thickened but still be light and creamy. Stir constantly.

Then check seasoning. Add chopped tarragon. Now turn the heat off and let bearnaise sauce rest further 2 minutes. Transfer the bearnaise sauce to a saucer and pour onto pork chop on cos lettuces and serve with chips and tomatoes. Enjoy!!!!

https://helenscchin.com/2021/09/18/pork-chop-bernaise-cos-lettuce-with-chips-tomatoes/

June Darville bernaise recipe: https://www.junedarville.com/bearnaise-sauce-recipe.html

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