Pork Chops With Tarragon Sauce and Cornichons
By: Carla
Published: Wednesday, June 30, 2010 - 6:44am

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
1/2 cup low-salt chicken broth
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.

About


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