Pork Chops with Tarragon Sauce and Cornichons |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
You can find cornichons (tiny pickles) at some supermarkets and at specialty foods stores. Ingredients:
6 tablespoons (3/4 stick) butter, cut into 6 pieces, divided |
4 3/4-inch-thick pork rib chops |
5 teaspoons chopped fresh tarragon, divided |
1/2 cup sliced shallots (about 2 large) |
1/4 cup thinly sliced cornichons (gherkins) |
1 tablespoon whole grain mustard |
1/2 cup low-salt chicken broth |
1/4 cup apple juice |
Directions:
1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm.
2. Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon.
3. Per serving: 523.34 calories (kcal), 60.9 % calories from fat, 35.41 fat, 17.39 saturated fat, 161.86 mg cholesterol, 6.33 g carbohydrates, 0.40 g dietary fiber, 3.16 g total sugars, 5.93 g net carbohydrates, 42.01 g protein. Nutritional analysis provided by Bon Appétit
|
|