Pork chops Saint-Germain style - Fabrice Marescaux
25 minutes + 2 hours simmering
Ingredients (for 4 people):
- 4 pork chops
- 350 g split peas
- 1 onion, finely diced
- 1 carrot, roughly diced
- 1 clove garlic
- 1 sprig thyme, 1 bay leaf
- Handful of chervil
- 80 g butter
- 1 tbsp olive oil
- 1 tbsp fresh cream
- 1 thick slice wholegrain bread
- Salt and pepper
1.Rinse the split peas thoroughly and transfer to a casserole pan. Cover with cold water, bring to the boil and boil for 3 to 4 minutes. Melt 1 knob of butter in a big saucepan and briefly fry the chopped onion and diced carrots. Add the split peas and cover with water. Add salt and season with the crushed garlic clove, a little thyme and the bay leaf. Simmer, covered, for about 2 hours.
2. Half an hour before the split peas are done, melt a knob of butter in a frying pan, add 1 tbsp olive oil and fry the chops in it, salted and peppered. Fry on medium heat for about 15 minutes on each side.
3. Remove the thyme and bay leaf from the split peas. Pass them through a food mill and add some cream and the chopped chervil. Dice the bread and fry in a little butter to make some crispy croutons.
4. Transfer the peas to plates, top with a cutlet and finish with the gravy and a few croutons.
What do Jean-Paul Sartre, Simone de Beauvoir, Boris Vian, Guillaume Apollinaire, Albert Camus and even Pablo Picasso have in common with Covameat? Just like our colleague Fabrice, all these cultural giants liked to spend time on the magical terrace of Café Flore on Boulevard Saint-Germain in Paris. His visits to the City of Light inspired Fabrice (52) to create this dish, which he likes to prepare for his family and friends.