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Pork chop with charcutière sauce

Fresh pasta & mixed green salad


Total: 40 min


20 min


20 min


1 serving
  • 1 Pork spare ribs
  • 1 Shallots
  • 3 Gherkins
  • 30 g mesclun
  • 3 tablespoon tomato sauce
  • 40 g canned button mushroom
  • 30 g Tagliatelle
  • 1 teaspoon Mustard
  • 15 mL White wine
  • 15 mL Olive oil
  • 15 mL Vinaigrette
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and chop the shallot.
  • Slice the gherkins.
  • Drain the mushrooms.
  • Heat a little olive oil in a frying pan over medium heat and brown the pork chop on both sides. Set aside.
  • Fry the shallot until golden brown.
  • Add the button mushrooms, tomato sauce, gherkins, mustard and white wine.
  • Stir well and simmer over low heat.
  • In the meantime, cook the fresh pasta in a saucepan of salted boiling water.
  • Drain and keep in a warm place.
  • Wash the mixed greens and make the salad.
  • Season with vinaigrette made of olive oil and cider vinegar. Add salt and pepper.
  • Put the pork chop back in the pan.
  • Add salt, pepper and cook for another 5 minutes.
  • Serve the pork chop topped with charcutière sauce along with fresh pasta and mixed green salad.

Recipe tips

  • No food is forbidden! By itself, no food is good or bad, it is all a question of variety and balance.