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See Mark Vogels article on Broiling, 'Turn the Dial To Broil'

Haricot Vert are tender French string beans. Use regular string beans if your supermarket doesn’t carry them.


    · 4 center cut pork chops
    · Olive oil as needed
    · Rosemary, chopped, as needed
    · Salt and pepper to taste
    · 4 oz. dry white wine
    · 4 oz. veal stock
    · 1 bay leaf
    · 4 cloves garlic, chopped
    · Gastric, as needed, (see recipe below)
    · 6 oz haricot vert
    · 3 shallots, chopped


Preheat the broiler. Brush the chops with oil and sprinkle with rosemary, salt, and pepper. Do not cover the pan with foil.  Broil until desired doneness. Remove the chops and cover with foil to rest and stay warm. Place the broiler pan on top of the stove and turn the heat up to high.  Deglaze the pan with white wine, and then add stock, bay leaf, some rosemary, two cloves of garlic, and reduce for a minute or two. Add two oz. of the gastric. Continue to reduce and taste, adding more gastric if necessary. Strain the sauce before serving.  Sauté the haricot vert with the shallots in olive oil until almost tender. Add the remaining cloves of garlic toward the end and season with salt and pepper.  


    4 oz sugar
    ½ cup white wine vinegar

Heat the sugar in a saucepan until it melts and turns a pale brown. Add vinegar and cook until sugar has completely dissolved and is incorporated into the vinegar. 

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