Pork Chops With Tarragon Sauce and Cornichons

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)
1 tablespoon whole grain mustard
1/4 cup apple juice (substituted apple sauce, no apple juice)

Preparation

1
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon.
2
Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side.
3
Transfer to plate; cover to keep warm.
4
Add shallots to same skillet; sauté 2 minutes.
5
Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes.
6
Remove from heat.
7
Whisk in 4 tablespoons butter, 1 piece at a time.
8
Season with salt and pepper.
9
Transfer chops to plates.
10
Spoon sauce over; top with 1 teaspoon tarragon.

Tools

 



About

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

Yield:

4

Added:

June 30, 2010

Creator:

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