Pork Chops with Mustard-Cornichon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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BURGUNDY Known in France as Côtes de Porc Vigneronnes (Grape Growers' Pork Chops), this provincial dish is typical of the simple yet substantial fare served after a hard day of harvesting grapes. Serve with wilted spinach in cream. What to drink: Red Burgundy or a Burgundian Pinot Noir. Ingredients:
2 tablespoons (1/4 stick) butter |
2 tablespoons olive oil |
6 1-inch-thick pork loin rib chops (about 12 ounces each) |
1/2 cup water |
1 large shallot, minced (about 3 tablespoons) |
1 garlic clove, minced |
2 tablespoons minced cornichons* (about 4) |
1 tablespoon dijon mustard |
1/4 cup chopped fresh italian parsley |
Directions:
1. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
2. Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
3. *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.
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