There is nothing quite like côtes de porc in thick Roquefort sauce to warm the cockles. Even in the height of summer, nothing beats the French classic


  • 4 pork chops (12 ounces each)
  • Extra virgin olive oil
  • Sea salt
  • Ground black pepper
  • Roquefort
  • Salted butter (50g of each for four portions)
  • Fresh watercress
  • Pommes frites

For the light vinaigrette

  • Dijon mustard
  • White wine vinegar
  • Lemon


1Lightly season the pork using extra virgin olive oil, sea salt and ground black pepper.

2Chargrill the chop until it is golden brown and caramelised on both sides. If you don’t have a chargrill, place in a searing hot pan instead. Ensure maximum colour is obtained on top before turning.

3Whilst the pork is cooking, whip together equal parts of Roquefort and salted butter (50g of each for four portions) and spoon onto cling film. Roll it to make a sausage shape and chill in the fridge.

4Once the pork chop is cooked, take a section of the butter, place it on top of the pork and pop it under the grill until it starts to cascade.

5To serve, toss together some fresh watercress and a light vinaigrette, and season with some salt and pepper.

For the light vinaigrette

1Simply mix together Dijon mustard, white wine vinegar, a squeeze of lemon and extra virgin olive oil.


1Present on a pre-heated plate with pommes frites. Ready, steady, tuck in.

Originally published on sister site, France Today


    • You’re quite right, a bit of a typo in there! Pepper is nice, but 12 ounces would set your mouth on fire… We’ve amended the recipe – hopefully you didn’t try the porkless pepper sauce. 😉


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