Food recipes

Farmhouse pork ribs


What could be better than a good side of farm pork, cooked with spinach and cream. Here is the delicious recipe, easy and quick.

Ingredients for 4 persons

  • 1 bunch of cress
  • 35 g semi-salted butter
  • 100 g ofspinach
  • 1 pinch of sugar
  • 40 cl of heavy cream (30% fat)
  • 2 cl of peanut oil
  • 4 ribs pork
  • Salt, freshly ground pepper

Farmhouse pork chops recipe

  • Stem, wash and cut the watercress into pieces.
  • Melt 15 g of butter in a casserole dish, cook the watercress and spinach in it, sprinkle with sugar.
  • When the vegetables are reduced to a “compote”, add the heavy cream. Bring to a boil and season. Keep warm.
  • In a skillet, heat the oil and remaining butter, cook the pork chops for 8 to 10 minutes (depending on thickness).
  • Arrange the pork chops on the plates along with the vegetables.

Chef's B.a.ba

You can serve this recipe with sautéed apples or mashed potatoes.

Find out more about spinach

A vegetable plant native to Persia, thespinach was introduced to Europe by the Crusades in the 12th century.

Soft and tender, the young shoots are delicious raw, prepared as a salad, drizzled with a simple vinaigrette, revealing a subtle nutty note. Thicker and softer, the adult leaves are eaten chopped or branched.

They are steamed or pan-fried, with a knob of butter, a touch of cream or béchamel sauce, and make wonderful soups and purees.

Cellar side

Côtes du Rhône village.

Words from the kitchen

Steaming: gently cook a vegetable, covered, in its vegetation water with very little fat.

Well being

Calories per person: 440.


Recipe: A. Beauvais Photo: F. Hamel

Video: BBQ with Franklin: Pork Ribs part 1 (October 2020).