Pork Chops with Mustard Cornichon Sauce

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons butter
  • 2
    tablespoons olive oil
  • 6
    pork loin chops, 1 inch thick (about 12 ounces each)
  • 12
    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
  • 14
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DIRECTIONS

  • 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.
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