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Pork Loin Chops with Truffle Frites and Red Wine Sauce

Author: Norr
Serves: 6

This is our spin on the beloved French bistro classic steak frites.

This is our spin on the beloved French bistro classic steak frites. We’ve leveled things up by using Snake River Farms bone-in Kurobuta pork loin chops, which have a rich, meaty flavor that pairs perfectly with crispy fries and a luscious red wine sauce. Feel free to go full-on with the truffle flavor here; the flavor is delicious with the rich sauce. 



  • 4 – 6 large bone-in Kurobuta pork loin chops
  • 1½ teaspoons fennel and salt seasoning (or sea salt)
  • ¾ teaspoon freshly cracked black pepper
  • 4 tablespoons salted butter
  • Capers (optional)


  • ⅓ cup salted butter
  • ⅓ cup minced shallots (about 2 small)
  • ¼ cup red wine (we love Big Table Farm Pinot Noir 2021)
  • ½ cup beef broth
  • 1 tablespoon balsamic glaze (we love Gran Deposito Balsamic Vinegar of Modena Giuseppe Giusti)
  • ¾ teaspoon black garlic salt
  • ¼-½ teaspoon freshly cracked black pepper
  • ¾ cup organic heavy cream
  • ¾ tablespoon Stonewall Kitchen Caramelized Onion Mustard


  • 2 bags french fries (we love Alexia Organic Yukon Fries)
  • TartufLanghe white truffle olive oil (optional)
  • 1-2 teaspoons TartufLanghe truffle salt, to taste
  • Puro Tartufo Italian air-dried truffle slices (optional)


  1. Season the pork chops all over with fennel and salt seasoning 45 minutes before cooking. Cover and leave at room temperature. 
    Melt the butter in a wide saucepan over medium heat. Add the pork chops, cover, and cook for 6 to 8 minutes.  
  2. Turn pork chops, add the capers, if using, and continue to cook for 5 to 10 minutes, depending on thickness and cooking preference. Transfer to a cutting board or plate, tent with foil, and rest for 10 minutes. 
  3. Cook the fries in the oven according to package instructions.  
  4. Meanwhile, make the sauce. Melt the butter in the same skillet over medium heat. Add the shallots and cook, stirring, until softened, 1 to 2 minutes. 
  5. Add the wine and scrape up any browned bits on the bottom of the pan. Whisk in the broth, then add the balsamic glaze, garlic salt, and pepper.  
  6. Reduce the heat to low and stir in the cream and mustard. For thicker sauce, whisk together 1-2 tablespoons each flour and water in a small bowl, then whisk the flour mixture into the sauce until incorporated and thickened. Turn off the heat.  
  7. When the fries are cooked, toss them in truffle oil and salt to taste. 
  8. Serve pork chops, topping with optional capers, next to truffle fries, topped with air-dried truffle slices, if you like. Enjoy!