Jul 14 2026
Restaurants›Petit Louis Bistro›Côte De Porc Grillé Recipe

Côte De Porc Grillé Recipe

Inspired by Petit Louis Bistro
Time1h 30m
Serves4

Grilled Pork Chop, Pommes Purées, Haricots Verts, Mushrooms Dijon Cream Sauce

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Ingredients

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Pork Chop

Pommes Purées (Mashed Potatoes)

Haricots Verts (Green Beans)

Mushrooms Dijon Cream Sauce

Method

Pork Chop

  1. 1

    Prepare the Marinade

    In a small bowl, mix olive oil, salt, black pepper, garlic powder, and fresh thyme.

  2. 2

    Marinate the Pork Chops

    Rub the marinade over the pork chops thoroughly. Let them marinate for at least 30 minutes (or up to overnight in the fridge).

  3. 3

    Grill the Pork Chops

    Preheat the grill to medium-high heat. Grill the pork chops for 6-7 minutes on each side or until they reach an internal temperature of 145°F (63°C). Remove from the grill and let rest.

Pommes Purées (Mashed Potatoes)

  1. 4

    Prepare the Potatoes

    Peel and chop the potatoes into quarters. Place them in a large pot and cover with cold water.

  2. 5

    Cook the Potatoes

    Bring the pot to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes.

  3. 6

    Mash the Potatoes

    In a separate bowl, combine the drained potatoes, butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Haricots Verts (Green Beans)

  1. 7

    Prepare the Green Beans

    Rinse the haricots verts under cold water. Trim the ends.

  2. 8

    Cook the Green Beans

    Bring a pot of salted water to a boil. Add the haricots verts and blanch for 3-4 minutes until bright green. Drain and transfer to an ice bath to stop cooking.

  3. 9

    Sauté the Green Beans

    In a skillet, melt butter over medium heat. Add the blanched haricots verts and sauté for 2-3 minutes. Season with salt and drizzle with lemon juice before serving.

Mushrooms Dijon Cream Sauce

  1. 10

    Sauté the Mushrooms

    In a skillet, melt butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes.

  2. 11

    Make the Sauce

    Stir in the Dijon mustard and heavy cream. Simmer for another 5 minutes until the sauce thickens. Season with salt and black pepper to taste.

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