Hours
Mon-Sat
11:30 am-1:00 am
Brasserie Brunch
Sunday
10:00 am-3:00 pm
(Limited Menu Served Through 5:30 pm)
Sunday Dinner
Sunday
5:30 pm-11:00 pm
Meals Served
Lunch
Dinner
Late Night Dining
Sunday Brunch
Cuisine
French
Dining Information
Children's Menu
Extensive Wine Menu
Take Out Meals
Terrace/Patio Dining
Vegetarian Meals
Additional Services
Banquet Facilities
Catering
Full Service Catering
Other Services Provided/Arranged
Attire
Resort/Dressy Casual
Reservations
Suggested
Smoking
Non-Smoking
Handicap Facilities
Yes
Credit Cards
American Express
Visa
Master Card
Discover Card
Diners Club Card
Checks
Not Accepted
Website
www.39ruedejean.com
For a truly unforgettable dining experience, visit 39 Rue de Jean and remember to use your American Express® Card.American Express

39 Rue de Jean

39 John Street
Charleston, SC 29403
Phone: 843-722-8881
Fax: 843-722-8835

 39 Rue de Jean
Pork Chop Brittany
Yields: 4 Servings
Ingredients for Pork Chop Brine
1 1/4 cups sugar
1/2 cup Crystal Diamond Kosher Salt
1/3 cup liquid Armagnac
10-1/4 cups hot water
1 crumbled bay leaf
2 apples (cored) rough chop
1/4 cup garlic thin sliced
1/2 tablespoon ground cinnamon
3 cloves
1/4 cup fresh thyme (rough chopped)
7 1/2 cups ice
Ingredients for Calvados Sauce
2 apples
1/4 cup shallots diced
4 oz. calvados
4 oz. chicken stock
4 oz. Veal Stock
Method
Add first four ingredients into large Tupperware container and whisk to dissolve completely. Add all remaining ingredients, topping with ice to cool. When brine has cooled add pork chops and allow brining for 48 hours. Remove and Rinse Pork chops. Notes: Ratio 5:3 Sugar to Salt ALWAYS You can make smaller or larger batches accordingly A batch may be used twice before loosing effectiveness Batches may be made in advance and stored in the fridge Remember to stir well prior to use