Recipe by MarieRynr
Known in France as Cote de Porc Vigneronnes (Grape Growers Pork Chops) this provencial dish is typical of the simple yet substantial fare served after a hard day of work in the grape fields. Serve with wilted spinach in cream.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 pork loin chops, 1 inch thick (about 12 ounces each)
- 1⁄2 cup water
- 1 large shallot, minced (about 3 TBS)
- 1 clove garlic, minced
- 2 tablespoons minced cornichons (about 4, (ornichons are tiny brine packed French pickles, available at specialty food stores and som)
- 1 tablespoon Dijon mustard
- 1⁄4 cup chopped fresh Italian parsley
Directions See How It's Made
- Melt 1 TBS butter with 1 TBS olive oil in each of 2 heavy large skillets over medium heat.
- Sprinkle chops with salt and pepper.
- Add 3 chops to each skillet and saute until lightly browned, about 3 minutes each side.
- Cover skillets and cook 9 minutes, until thermometer inserted into center of chops registers 145*F.
- Transfer chops to warm platter, tent with foil and keep warm.
- 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 and sprinkle with parsley.