Pork Chops With Tarragon Sauce and Cornichons
This recipe is a very different and very unique combination of flavors. Adapted from Bon Appetit Magazine November 2008
Total Steps
10
Ingredients
8
Tools Needed
4
Ingredients
- 6 tablespoons butter, cut into 6 pieces, divided
- 4.75 inch-thick pork rib chops
- 5 teaspoons chopped fresh tarragon, divided
- 1/2 cup sliced shallots
- 1/4 cup thinly sliced cornichons
- 1 tablespoon whole grain mustard
- 1/2 cup low-salt chicken broth
- 1/4 cup apple juice
Instructions
Step 1
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon.
Step 2
Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side.
Step 3
Transfer to plate; cover to keep warm.
Step 4
Add shallots to same skillet; sauté 2 minutes.
Step 5
Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes.
Step 6
Remove from heat.
Step 7
Whisk in 4 tablespoons butter, 1 piece at a time.
Step 8
Season with salt and pepper.
Step 9
Transfer chops to plates.
Step 10
Spoon sauce over; top with 1 teaspoon tarragon.