Pork Chop Consomme
Elevate your soup game with this elegant and crystal-clear Pork Chop Consommé, a dish that highlights the rich, savory essence of bone-in pork chops paired with fresh aromatics like carrot, celery, and thyme. This classic French-inspired recipe requires patience and attention to detail, using a unique egg white raft technique to achieve its signature clarity and velvety refinement. Slow-simmered and carefully skimmed, this broth is infused with the deep flavors of caramelized vegetables and tender pork, making it a perfect light starter or a luxurious main course. Garnish with fresh herbs or delicate slices of cooked pork for a restaurant-quality presentation that’s sure to impress. Ideal for special occasions or when you want to transform everyday ingredients into something truly extraordinary, this consommé is a masterpiece of flavor and purity.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces Bone-in pork chops
- 1 medium Carrot
- 1 medium Celery stalk
- 1 medium Onion
- 2 pieces Garlic cloves
- 2 large Egg whites
- 10 pieces Black peppercorns
- 3 sprigs Fresh thyme
- 3 sprigs Parsley
- 1 piece Bay leaf
- 8 cups Cold water
- 1 teaspoon Salt
Directions
Step 1
1. Prepare the vegetables: Wash and peel the carrot, celery, and onion. Roughly chop them into large chunks.
Step 2
2. Heat a large stockpot over medium-high heat. Sear the pork chops on both sides until golden brown. Remove the pork chops from the pot and set aside.
Step 3
3. In the same pot, add the chopped carrot, celery, and onion. Cook for 5-6 minutes, stirring frequently, until the vegetables are slightly caramelized.
Step 4
4. Add the seared pork chops back into the pot along with garlic cloves, black peppercorns, thyme, parsley, and bay leaf. Pour in the cold water to fully cover the ingredients.
Step 5
5. Bring the pot to a gentle simmer over medium heat, skimming off any foam or impurities that rise to the surface. Reduce the heat to low, cover, and let it simmer for 90 minutes. Keep skimming occasionally.
Step 6
6. After 90 minutes, strain the broth into a clean pot through a fine-mesh strainer or cheesecloth. Discard the solids and let the broth cool slightly. Remove and reserve any visible fat by skimming it off or using a fat separator.
Step 7
7. While the broth is cooling, beat the egg whites in a small bowl until lightly frothy.
Step 8
8. Return the strained broth to medium heat and whisk in the frothy egg whites. Stir gently and continuously as the egg whites form a 'raft' on top of the liquid. This raft will trap impurities, clarifying the broth.
Step 9
9. Simmer the broth with the egg raft for 20-25 minutes without stirring further. Then, carefully strain the consommé one more time through a cheesecloth-lined strainer. Avoid breaking the raft while straining.
Step 10
10. Season the consommé with salt to taste. Serve hot in bowls as a clear starter or light main course, optionally garnished with fresh herbs or thinly sliced cooked pork from the chops.
Nutrition Facts
| Serving size | (2635.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1076.8 |
| Total Fat 56.8g | 0% |
| Saturated Fat 20.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 272mg | 0% |
| Sodium 2853.7mg | 0% |
| Total Carbohydrate 28.9g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 10.3g | |
| Protein 106.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 241.9mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 1974.2mg | 0% |
Source of Calories