Pork Chops Piquant

Name: Pork Chops Piquant
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

SAVEUR EDITORS

Novelist and screenwriter Lucian K. Truscott, who gave us this recipe, didn't remember the title of the French cookbook where he first found it. However, he did remember finding it "so extraordinary" that he had it at least twice a week for almost a year.

Ingredients

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

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Instructions

Step 1

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.

Step 2

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.

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.