Mrorph

Pork Chops with Tarragon Sauce and Cornichons



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Here’s an easy question: who doesn’t want a quick yet tasty weeknight meal? Well, this is one. I have to admit though, it took me a minute to grasp the idea of cornichons in a sauce over my chops. I had to do a little research on this.

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Turns out the joke was on me. Apparently this dish is a variation of what is known in France as Côtes de Porc Vigneronnes (Grape Growers’ Pork Chops). This provincial dish is typical fare served after a hard day of grape harvesting. Essentially the dish is pork chops in mustard-cornichon sauce. Added are some stock and Italian parsley.

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This variation uses tarragon as the featured herb and mixes in some apple juice to sweeten up the briny cornichons and balance out the tangy mustard. I added a little white wine because I couldn’t help myself.

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If you are like me and use a brine on your chops there is some advanced planning here – at least 4 hours or so. I put the chops is a basic salt/sugar brine in the morning and they were ready to go when I got home from work in the evening.

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silky saucy…

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I am always looking for ways to dress up pork chops. Any new idea gives me another excuse to cook chops.

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Recipe after the jump…

Pork Chops with Tarragon Sauce and Cornichons

Adapted from Bon Appétit: November 2008

INGREDIENTS:

6 tablespoons (3/4 stick) butter, cut into 6 pieces, divided
1 tablespoon extra virgin olive oil
4 3/4-inch-thick pork rib chops
5 teaspoons chopped fresh tarragon, divided
2-3 cloves garlic, minced
1/2 cup sliced shallots (about 2 large)
1/4 cup thinly sliced cornichons (gherkins)
2 tablespoon whole grain mustard
1/2 cup low-salt chicken broth
1/2 cup dry white wine
1/4 cup apple juice

METHOD:

1. Melt 1 tablespoon butter and olive oil in heavy large skillet over medium-high heat.

2. Season chops with salt and pepper Add chops to skillet; cook until browned and cooked through about 5 minutes per side. Remove chops, cover to keep warm.

3. Add shallots to same skillet; saute until soft. Stir in 2 teaspoons tarragon, cornichons, garlic, mustard, broth, wine, and juice. Boil until sauce thickens slightly, about 3 minutes. Remove from heat. Stir in remaining tarragon.

4. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over

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