Pork/Pork Chop Piquante

By latin1

Ingredients

• 5 tbsp oil
• 2 #'s thinly cut porkchops
• Salt and freshly ground balck pepper
• 1 medium onion, peeled and diced
• 6 tbsp red wine vinegar
• 1 cup white wine
• 8 gherkin pickles, sliced
• 2 tbsp dijon mustard

Details

Servings 4

Preparation

Step 1

Heat 2 tbsp of the oil in a large heavy bottomed skillet over medium high heat. Generously season chops with salt and pepper. Work on batches, fry chops until browned on each side and just cooked through, about 1 minute per side Transfer chops to a plate, loosely cover with foil to keep warm, set aside.
Add the remaining 3 tbsp oil to the same skillet over medium high heat. Add the onions and saute, stirring often, until soft and just beginning to brown, 3-5 minutes. Add vinegar and cook, stirring and scraping browned bits stuck to bottom of skillet, until reduced by three quarters, about one minute. Add wine and cook until reduced by half,5-6 minutes. Stir in pickles, mustard and any accumulated juices from chops. Reduce heat to medium and cook until sauce thickens, about 2 minutes. Season with salt and pepper to taste. Return chops to skillet and baste with sauce until warmed through, about 2 minutes.