Video // Pork Chops with Hunter Sauce

Posted On: August 30, 2014

We’ve recently been on the hunt for the highest quality pastured pork products in town – luckily, this task isn’t too bad. It’s not easy tasting delicious pork chops for work, but someone has to do it!

We decided to pair this delicious pork chop with one of the Mother Sauce derivatives, Sauce Chasseur (also known as Hunter sauce). Hunter sauce is an extension of the classic Espagnole sauce. We’ve demonstrated how to create a dynamite Espagnole sauce, as well as another derivative, Marchand de Vin sauce.


  • 2 tbsp butter
  • 1 cup sliced mushrooms
  • 1/4 cup chopped shallots
  • 1 cup white wine
  • 1 quart Espagnole sauce
  • 1 cup diced tomatoes
  • 1 tsbp chopped parsley



Melt the butter in your sauce pot and add the shallots. As we mentioned last week, make sure your shallots are chopped well and evenly. They need to be bit soft before they take on the rest of the ingredients. Add the mushrooms and stir. Add the white wine and let reduce the liquid to about half. Once its been reduced, add the Espagnole base and stir. Add tomatoes and season with salt and pepper to taste. Garnish with parsley.

What kind of cooking demonstrations would you like to see? Tag us on FacebookInstagram with Twitter @beetnikfoods and let us know! Bon appétit, ya’ll!

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