Pork Chops with Mustard-Cornichon Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup water
- 1 tablespoon dijon mustard
- 2 tablespoons olive oil
- 1/4 cup chopped fresh italian parsley
- 2 tablespoons (1/4 stick) butter
- 1 garlic clove, minced
- Carbohydrate 1 g(0%)
- Cholesterol 224 mg(75%)
- Fat 51 g(79%)
- Fiber 0 g(2%)
- Protein 68 g(135%)
- Saturated Fat 18 g(89%)
- Sodium 202 mg(8%)
- Calories 755
Preparation 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. 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. *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.
Preparation 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. 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. *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.
