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Directions: 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 145F, about 9 minutes. Transfer chops to warm platter; tent with
foil to 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. Sprinkle chops with parsley.
Contributor: Bon Appetit October 2003
| Ingredients:
1/8 Cup(s) butter
2 Tablespoon(s) olive oil
6 1 inch thick pork loin rib chops
8 Tablespoon(s) water
1 Tablespoon(s) shallot; minced
1 clove garlic; minced
2 Tablespoon(s) cornichons; minced
3 Teaspoon(s) dijon mustard
4 Tablespoon(s) parsley; chopped |
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