Cooking true pork chops "à l'berdouille"... you can!

Preparation: +/-10 minutes
Cooking time: 15-20 minutes


4 pork chops

• 30 g butter
• 5 cl dry white wine
• 5 cl vinegar
• 4 g chopped shallots
• 20 cl cream
• 2 tbsp Dijon mustard
• 40 g pickled onions
• 40 g pickled gherkins
• 2 teaspoons chopped tarragon
• 2 teaspoons chopped chervil


  1. Fry the pork chops in butter in a pan, season lightly with salt and pepper.

  2. Remove them from the pan, remove the fat.

  3. Deglaze with white wine and vinegar; add the chopped shallots. Reduce.

  4. Then add the cream and reduce by half.

  5. Add mustard, the gherkins, onions and boil a few minutes while stirring.

  6. Finish by adding chervil and tarragon.

Origin of the recipe

This recipe, like its legend, originated in the 1960s. Alderman Edmond Bovyn, speaking the local dialect at times, was served a pork chop with mashed potatoes topped with piccalilli sauce cream as the dish of the day at a restaurant in the Rue des Juifs.
             “What did you give me there? Cé ne fo que del berdouille ! »

the stunned elected exclaimed, seeing this brownish magma supposed to offer an exquisite taste under its strange appearance! Thus was born the legendary Mons pork chop.

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