PORK CHOPS WITH MUSTARD CORNICHON SAUCE
Known in France as Cote de Porc Vigneronnes (Grape Growers Pork Chops) this provencial dish is typical of the simple yet substantial fare served after a hard day of work in the grape fields. Serve with wilted spinach in cream.
Provided by MarieRynr
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 TBS butter with 1 TBS olive oil in each of 2 heavy large skillets over medium heat.
- Sprinkle chops with salt and pepper.
- Add 3 chops to each skillet and saute until lightly browned, about 3 minutes each side.
- Cover skillets and cook 9 minutes, until thermometer inserted into center of chops registers 145*F.
- Transfer chops to warm platter, tent with foil and 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 and sprinkle with parsley.
Nutrition Facts : Calories 335.8, Fat 28.3, SaturatedFat 10.5, Cholesterol 79, Sodium 152.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 18.3
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
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