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Pork Chops Piquant
Ingredients
5 tbsp. olive oil
2 lbs. thin-cut pork chops
Salt and freshly cracked ground black pepper
1 medium yellow onion, peeled and diced
6 tbsp. red wine vinegar
1 cup dry white wine
8 cornichons, sliced thinly
1/2 tsp chopped tarragon
2 tbsp. Dijon mustard
Directions
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.
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. Serve with a red potato salad, oil and vinegar, mustard and fresh parsley dressing
Wine Selections
Burgundy – Corton-charlemagne (white)
Burgundy – Bienvenues-bâtard-montrachet (white)
Burgundy – Perrin Reserve Cotes du Rhone Blanc 2009 Rhone
Champagne – Moet Chandon or Roederer Estate Brut NV
Burgundy – Corton-charlemagne (white)
Burgundy – Bienvenues-bâtard-montrachet (white)
Burgundy – Perrin Reserve Cotes du Rhone Blanc 2009 Rhone
Champagne – Moet Chandon or Roederer Estate Brut NV
Postscript:
Trust me on this (OK I may told you that once before but..) this is a meal that will bring you back to your student days in Paris when you were skipping out on your university studies choosing instead to rip up the cobblestones over by the Bastille; or perhaps, slightly more civilized, you were lucky enough just to be strolling along and read a Bistro menu. It was a succulent moment and one you will always have with you. Lapin A
Trust me on this (OK I may told you that once before but..) this is a meal that will bring you back to your student days in Paris when you were skipping out on your university studies choosing instead to rip up the cobblestones over by the Bastille; or perhaps, slightly more civilized, you were lucky enough just to be strolling along and read a Bistro menu. It was a succulent moment and one you will always have with you. Lapin A