Skip to main content
Epicurious

Pork Chops with Mustard-Cornichon Sauce

3.9

(50)

BURGUNDY

Known in France as Côtes de Porc Vigneronnes (Grape Growers' Pork Chops), this provincial dish is typical of the simple yet substantial fare served after a hard day of harvesting grapes. Serve with wilted spinach in cream. What to drink: Red Burgundy or a Burgundian Pinot Noir.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
6 1-inch-thick pork loin rib chops (about 12 ounces each)
1/2 cup water
1 large shallot, minced (about 3 tablespoons)
1 garlic clove, minced
2 tablespoons minced cornichons* (about 4)
1 tablespoon Dijon mustard
1/4 cup chopped fresh Italian parsley

Preparation

  1. Step 1

    Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.

    Step 2

    Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.

  2. Step 3

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

TagsFrenchEuropeanPork ChopPorkMeatMainDinnerGluten FreeKetoQuickEasyWeeknight MealsSauteCast Iron SkilletFallBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.