Prep 10 mins
Cook 20 mins
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
- 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.