Pork Chops Piquant
Pleasingly tart, this preparation adds an intriguing bite of vinegar and mustard to the other white meat.
Yield: serves 4
- 5 Tbsp. olive oil
- 2 lb. thin-cut pork chops
- Salt and freshly ground black pepper
- 1 medium yellow onion, peeled and diced
- 6 Tbsp. red wine vinegar
- 1 cup white wine
- 8 cornichons, sliced
- 2 Tbsp. dijon mustard
- Heat 2 tbsp. of the oil in a large heavy-bottomed skillet over medium-high heat. Generously season chops with salt and pepper. Working in 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, and set aside.
- Add the remaining 3 tbsp. oil to the same skillet over medium-high heat. Add onions and sauté, 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 1 minute. Add wine and cook until reduced by half, 5–6 minutes. Stir in cornichons, mustard, and any accumulated juices from chops. Reduce heat to medium and cook until sauce thickens, about 2 minutes. Season to taste with salt and pepper. Return chops to skillet and baste with sauce until warmed through, about 2 minutes.