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Epicurious

Pork Chops with Tarragon Sauce and Cornichons

4.4

(27)

You can find cornichons (tiny pickles) at some supermarkets and at specialty foods stores.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 4 servings

Ingredients

6 tablespoons (3/4 stick) butter, cut into 6 pieces, divided
4 3/4-inch-thick pork rib chops
5 teaspoons chopped fresh tarragon, divided
1/2 cup sliced shallots (about 2 large)
1/4 cup thinly sliced cornichons (gherkins)
1 tablespoon whole grain mustard
1/2 cup low-salt chicken broth
1/4 cup apple juice

Preparation

  1. Step 1

    Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm.

    Step 2

    Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon.

Nutrition Per Serving

Per serving: 523.34 calories (kcal)
60.9 % calories from fat
35.41 fat
17.39 saturated fat
161.86 mg cholesterol
6.33 g carbohydrates
0.40 g dietary fiber
3.16 g total sugars
5.93 g net carbohydrates
42.01 g protein.
#### Nutritional analysis provided by Bon Appétit
TagsPork ChopPorkMeatTarragonHerbs & SpicesMainDinnerNut FreeGluten FreeEasySearBon Appétit
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