Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6606
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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2 thick rib or loin pork chops
1 tablespoon vegetable oil
1/4 cup minced shallots
1/4 cup dry white wine
1/2 cup broth
1 teaspoon tomato paste
1 teaspoon Dijon mustard
1/4 cup julienned sour pickles or "cornichons"
Butter
Salt and pepper
Trim pork chops of outer fat, leaving only a 1/4-inch layer. Sprinkle with
salt.
In a nonstick skillet heat oil; brown chops on both sides, then cook,
uncovered, turning frequently for 20 minutes or until cooked through.
Transfer to a platter. Pour off all but a tablespoon of fat from skillet.
Add shallots and saute for a couple of minutes or until soft. Add wine and
stir to dissolve brown particles. Stir in tomato paste, mustard and broth
and boil down until nicely thick. Stir in pickles and finish with butter if
you wish; season with salt and pepper. Pour over pork chops.
