Pork chops with charcutière sauce, Vichy carrots and buttered parsley potatoes

Sweat chopped onions and shallots in butter until soft without coloring; add white wine and reduce by two thirds.

Heat the frying pan a couple of minutes before adding oil. Pat the chops dry and season generously with salt on both sides.

Add a drizzle of high smoke point oil and sear the chops 3 minutes on each side; set aside, keeping the brown bits in the pan.

Deglaze the pan with veal demi-glace, pour it into the sauce pot, bring to a boil and simmer about 30 minutes.

Sieve the sauce and hold on low heat.

Drain soaked green peppercorns, crush and toast them, and add to the sauce.

Thicken the boiling sauce with a slurry of wine and cornstarch and cook two minutes; season with mustard, lemon juice, sugar, salt and cornichon.

Cook carrots in sparkling water with butter, a dash of sugar, salt and some carrot juice, covered, for 10 minutes.

Uncover and simmer until cooked through and the liquid is gone, leaving the carrots glazed.

Cut cooked potatoes into wedges, toss in butter and season with salt, pepper and parsley.

Preheat the oven to 425F (220C).

Finish the seared chops in the oven about 10 minutes, to 150F (65C) internal for medium; rest on a cutting board before slicing and save the juice for the potatoes or sauce.

Plate the carrots, then the potatoes and the meat; top with julienned cornichon and the sauce.