Pork Chops with Mustard-Cornichon Sauce

1. 1

   Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat.

2. 2

   Sprinkle chops with salt and pepper.

3. 3

   Add 3 chops to each skillet and saute until lightly browned, about 3 minutes per side.

4. 4

   Cover skillets and cook until thermometer inserted into center of chops registers 145F, about 9 minutes.

5. 5

   Transfer chops to warm platter; tent with foil to keep warm.

6. 6

   Add half of water, shallot, and garlic to each skillet.

7. 7

   Cook until shallot is soft, scraping up any browned bits, about 2 minutes.

8. 8

   Add any juices from chops.

9. 9

   Whisk in cornichons and mustard.

10. 10

    Season with salt and pepper.

11. 11

    Pour over chops.

12. 12

    Sprinkle chops with parsley.

13. 13

    *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.