PORK CHOPS WITH TARRAGON SAUCE AND CORNICHONS

By porklion

PORK CHOPS WITH TARRAGON SAUCE AND CORNICHONS

Yields: 4 Servings

Preparation Time: 30 min
Cooking Time: 15 min

Ingredients

• 6 tbsp (3/4 stick) butter, cut into 6 pieces, divided
• 4 3/4-inch thick pork rib chops
• 5 tsp shopped fresh tarragon, divided
• 1/2 cup sliced shallots (about 2 large)
• 1/4 cup thinly sliced cornichons (gherkins)
• 1 tbsp whole grain mustard
• 1/2 cup chichen broth
• 1/4 cup apple juice

Preparation

Step 1

1. Melt 2 tbsp butter in heavy large skillet over medium-high heat.

2. Sprinkle chops with salt, pepper and 2 tsp tarragon.

3. Add chops to skillet; cook until browned and cooked through, about 5 minutes per side.

4. Transfer chops to plate and keep warm.

5. Add shallots to same skillet; sauté 2 minutes.

6. Stir in 2 tsp tarragon, cornichons, mustard, broth, and juice.

7. Boil until sauce thickens slighly, about 3 minutes.

8. Remove from heat.

9. Whisk in 4 tbsp butter, 1 piece at a times.

10. Season with salt and pepper.

11. Transfer chops to plates, spoon sauce over and top with 1 tsp tarragon.