Recipe inspired by the book “The Mysterious Affair at Styles” by Agatha Christie
“There was only one thing about his own appearance which really pleased Hercule Poirot, and that was the profusion of his moustaches, and the way they responded to grooming and treatment and trimming. They were magnificent. He knew of nobody else who had any moustache half as good.”
Hercule Poirot is a fussy man. A small, continually primping, mustachioed gentleman who uses his “little grey cells” to solve unsolvable mysteries. By the time we meet him, he already has an immaculate reputation for mental gymnastics. All over the continent, the mighty brain of this tiny man is celebrated. He is also slightly unnerving to some. A man of impeccable taste in clothes, mustaches, and dining, Poirot takes joy in the finer things.
He is also the brainchild of Agatha Christie, the best-selling author of all time (except the Bible and Shakespeare). The enigmatic Dame Agatha Christie was no stranger to a mystery in her own life and in her books, but the real magic she created was in her characters. This infamous woman dreamed up a man like no other, who used his brain instead of brawn to awe and intrigue the whole world.
A lunch in Brussels, Belgium with a small egg-shaped detective does not disappoint the eyes or the tongue. A full menu has been laid in front of him, including desert with digestif. Share a meal with one of the literatures most engaging characters: Hercule Poirot. Le déjeuner (lunch) is served, starting with a luscious & juicy pork chop.
French Style Pork Chops
- 2 bone-in pork chops, 1 inch thick
- 1 ½ tbsp butter room temperature
- 1 tbsp herbes de provence
- 1 tsp fresh ground pepper
- 1 lemon
- ¾ cup salt
- ¼ cup sugar, dissolved into water
- 2 cups water
Add pork chop to brine and let chill in the fridge for 2-4 hours allow to rest for 5 minutes before devouring.
Pull the chops from the fridge and hour before cooking.
Drain, pat dry with a paper towel, and allow to come to room temperature.
Get your grill or cast-iron skillet hot for 30 minutes on medium-high heat.
Mix 1 tsp zest, pepper, and herbes de provence into butter and spread onto chops.
Add chops to heat, 10-12 minutes per side.
Allow to rest for 5 minutes, then add a tiny bit of butter and a squirt of lemon before devouring.