Pork Chops With Tarragon Sauce and Cornichons

Photo: Carla

Ingredients

6 tablespoons (¾ stick) butter, cut into 6 pieces, divided

4 3/4 inch-thick pork rib chops

5 teaspoons chopped fresh tarragon, divided

1/2 cup sliced shallots (about 2 large)

1/4 cup thinly sliced cornichons (gherkins)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon.

Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side.

Transfer to plate; cover to keep warm.

Add shallots to same skillet; sauté 2 minutes.

Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes.

Remove from heat.

Whisk in 4 tablespoons butter, 1 piece at a time.

Season with salt and pepper.

Spoon sauce over; top with 1 teaspoon tarragon.

This recipe is a very different and very unique combination of flavors.
Adapted from Bon Appetit Magazine November 2008

Wednesday, June 30, 2010 - 6:44am

Carla