Ingredients
- 4 pork chops
- 200 g pork liver
- 200 g pork net
- 85 g butter
- 75 g celery
- 70 g shallot
- 70 g carrot
- 50 g onion
- rosemary
- sage
- laurel
- garlic
- parsley
- black truffle
- dry white wine
- broth
- olive oil
- salt
- pepper
For the recipe of pork chops with rustic paté, cut the liver into small pieces and drain them in running water for 60 minutes. Sauté in 3 tablespoons of oil, the liver, 25 g of celery and the onion, in small pieces, a sprig of sage and rosemary, 2 bay leaves, a clove of garlic; when the liver is well browned, salt it, pepper it, discard the garlic and herbs and let it cool.
Reduce the shallots, the remaining celery and the carrot. Add everything in 3 tablespoons of oil and brown the chops bringing them halfway through cooking. Add salt and pepper, let it cool. Switch to the grinder the liver with its sauce, obtaining a very fine mixture; whip it with butter, salt, pepper and chopped parsley. When the chops are cold, spread them abundantly with the liver pate and truffle rings. Divide the network into 4 equal parts; wrap each of them in a chop. Place them in the pan already used to cook them, still with the sauce; add sage, rosemary and half a glass of wine, then bake at 200 degrees for 30 minutes.
When cooked, degrease the sauce by draining away most of the fat, then stretch it with a ladle of hot broth then pass it to the blender. With it you finally saute the meat.
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