Pork Chops With Tarragon Sauce And Cornichons

1. 1

   Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon.

2. 2

   Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side.

3. 3

   Transfer to plate; cover to keep warm.

4. 4

   Add shallots to same skillet; saute 2 minutes.

5. 5

   Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes.

6. 6

   Remove from heat.

7. 7

   Whisk in 4 tablespoons butter, 1 piece at a time.

8. 8

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.