PORK CHOPS WITH MUSTARD CORNICHON SAUCE
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.
Provided by MarieRynr
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 335.8, Fat 28.3, SaturatedFat 10.5, Cholesterol 79, Sodium 152.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 18.3
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