Recipe no. 269 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 132.
Ingredients
- pork chops
- oil
- parsley
- salt
- pepper
- liver
- fresh bacon
- garlic
- caul fat
- egg
- breadcrumbs
Preparation
- Marinating the chopsPlace the trimmed chops on a plate, sprinkle them with a few drops of oil, add 2 sprigs of parsley, salt and pepper, let them marinate a quarter of an hour.
- GrillingGrill the chops and let them cool.
- Preparing the stuffingChop a piece of liver, a little fresh bacon, a clove of garlic and some parsley, season strongly.
- Stuffing and breadingPut a little of the mince on each chop, wrap them in a piece of caul fat, dip them in beaten egg then in breadcrumbs and grill them.
Reboul's text
Put your trimmed chops on a plate, sprinkle with a few drops of oil, add 2 sprigs of parsley, salt and pepper and let them marinate a quarter of an hour, then grill them and let them cool.
Chop a piece of liver, a little fresh bacon, a clove of garlic and parsley, season strongly, put a little of this mince on each chop; wrap them in a piece of caul fat, dip them in beaten egg, then in breadcrumbs and grill them.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| grasiho | grill |
| chapla | chop |
| ventresco | fresh bacon |
| crespino | caul fat |
| atrempa | dip |
| grasiha | grill |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 269, page 132. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.