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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 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
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