Pickle Pork Chops
Makes 4 servings
Ingredients
2 tsp butter, divided
2 tsp neutral oil, divided (I used grapeseed oil)
2 shallots, chopped
4 boneless pork chops, about 3/4-inch thick (bone-in would work as well)
salt and pepper, to taste
1/4 cup sour cream (or creme fraiche, or even yogurt)
3 TB wholegrain mustard
1/4 cup sliced cornichons (or a 2:1 mix of dill gherkins & sweet gherkins)
Directions
Set a skillet over medium-high heat and add in 1 teaspoon each of the butter and oil. Once heated, toss in the shallots and cook until they soften, just a few minutes. Remove with a slotted spoon to a medium bowl and reserve.
Pat the chops dry, then season all over with salt and pepper. Heat the remaining butter and oil in the skillet, then cook the chops until done, maybe 4-5 minutes per side. Remove to a plate and keep warm. Reduce the heat to low.
Stir the shallots, sour cream, and mustard together, along with any of the meat juices from the resting chops. Add to skillet and mix well, doing your best to scrape up any browned bits from the pan, just long enough to warm through, 1-2 minutes. Serve spooned over the chops.
Recipe based on one from French Food at Home, by Laura Calder
Makes 4 servings
Ingredients
2 tsp butter, divided
2 tsp neutral oil, divided (I used grapeseed oil)
2 shallots, chopped
4 boneless pork chops, about 3/4-inch thick (bone-in would work as well)
salt and pepper, to taste
1/4 cup sour cream (or creme fraiche, or even yogurt)
3 TB wholegrain mustard
1/4 cup sliced cornichons (or a 2:1 mix of dill gherkins & sweet gherkins)
Directions
Set a skillet over medium-high heat and add in 1 teaspoon each of the butter and oil. Once heated, toss in the shallots and cook until they soften, just a few minutes. Remove with a slotted spoon to a medium bowl and reserve.
Pat the chops dry, then season all over with salt and pepper. Heat the remaining butter and oil in the skillet, then cook the chops until done, maybe 4-5 minutes per side. Remove to a plate and keep warm. Reduce the heat to low.
Stir the shallots, sour cream, and mustard together, along with any of the meat juices from the resting chops. Add to skillet and mix well, doing your best to scrape up any browned bits from the pan, just long enough to warm through, 1-2 minutes. Serve spooned over the chops.
Recipe based on one from French Food at Home, by Laura Calder