Join Memphis magazine as we take it easy on the breezy beaches of Barbados, take the trip of a lifetime to the mountains, jungles, and Inca ruins of Peru, and enjoy a glorious getaway to the cool mountain air of the Berkshires.

Plus the lowdown on concrete flooring, what's happening in Binghampton, the Mayor vs. Manager debate, a look at downtown dentistry, Q&A with Debbie Branan of the Mid-South Fair, a visit to Sauces, wines to beat the heat, the 2007 Private School Guide, and lots more!

On newsstands now... pick up your copy today.

">

La Cote de Porc Avesnoise

La Tourelle has closed its doors, but not before chef Mike Northern passed along one of the legendary restaurant's signature dishes.




La côte de porc avesnoise

(Pork chops Avesnes style)

 2 thick pork chops

2 T. unsalted butter

Salt, freshly ground pepper

1/2 lb grated Gruyère cheese

2 T. heavy cream

2 T. Dijon mustard

1 T. Calvados or apple jack

Heat the butter in a heavy frying pan and sauté the chops on both sides until they are done (15 to 20 minutes depending on thickness). Remove the chops to a flameproof serving dish and season with salt and pepper. Mix together the Gruyère cheese, 1 T. of the cream, and the mustard. Spread the mixture on the chops and run under a broiler until they are richly colored. While the chops are broiling, deglaze the frying pan with Calvados and the remaining tablespoon of cream. Reduce over brisk heat until the sauce is thick, then pour over the chops. Serves 2.

Add your comment: