Cook Pork chop “Maman Blanc” with sauté potatoes

Cook Pork chop “Maman Blanc” with sauté potatoes 

Ingredients
2 pork chops on bone and 3cm or 1 in thick
1 table spoon coarsely ground black pepper
1 pinch sea salt
20g/½oz unsalted butter


For Sauté Potatoes2 pinches freshly ground black pepper
4 potatoes cut into 1cm/½in & place in bowl of cold water
2 pinches sea salt
2 table spooon rapeseed oil
20g/½oz unsalted butter


For persillade
flat-leaf parsley chopped
half shallot, chopped
1 garlic clove chopped

For garnish
2 tbsp Dijon mustard
8 leaves sage
deep-fried for 1 minute until crisp

Method of Cook Pork chop “Maman Blanc” with sauté potatoes 

For pork chops season the cleaves with the salt and disperse the dark pepper over them, squeezing it solidly into the hacks on each side.
On a medium warmth, in an expansive griddle, warm the margarine until frothing, yet without giving it a chance to consume.

Exchange the cleaves to a warm plate with tongs. Pour 100ml/3½fl oz frosty water into the hot skillet. There will be a great deal of sizzling, and the water and margarine will make an emulsion. Rub the base of the skillet with a wooden spoon to discharge the caramelized buildup, which will give taste and shading to the juice. Keep on heating for a moment or so until the point that the fluid lessens in volume to a rich sauce. Raise the warmth to medium high, lay the hacks in the frothing spread and cook for four minutes on each side for medium. 
For sauté potatoes, whiten diced potatoes in dish of bubbling water for thirty seconds, at that point deplete in colander and enable steam to escape for moment or two.
On a high warmth, in an extensive skillet, tenderly sear the diced potatoes in the oil, season with salt and pepper and cook for 4-5 minutes mixing each moment until brilliant dark colored.
For the persillade, combine every one of the fixings in a little bowl.
Lessen the warmth of the potatoes, include the spread and 66% of the persillade. Taste and alter the flavoring if essential.
how to serve Cook Pork chop “Maman Blanc”  so serve with sauté potatoes pour juices from deglazed slash dish onto steaks and present with sautéed potatoes and Dijon mustard fresh sage leaves. 

via bbc food