Recipe information
Yield
6 Servings
Ingredients
2
tablespoons (1/4 stick) butter
2
tablespoons olive oil
6
1-inch-thick pork loin rib chops (about 12 ounces each)
1
/2 cup water
1
large shallot, minced (about 3 tablespoons)
1
garlic clove, minced
2
tablespoons minced cornichons* (about 4)
1
tablespoon Dijon mustard
1
/4 cup chopped fresh Italian parsley
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Preparation
Step 1
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and saut? until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
Step 2
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. Sprinkle chops with parsley.