Dinner

Last night I made grilled pork chops (Beau grilled them) with a Tarragon Cornichon sauce to go over. Beau loved it! I, on the other hand, didn’t care for it. This being my first experience with Tarragon, I soon learned the flavor is not one that I would like to revisit. But here’s the recipe for those of you who do like tarragon. J

 

 

 

PORK CHOPS WITH TARRAGON SAUCE AND CORNICHONS

6 T butter, cut into 6 pieces, divided

4 pork rib chops

5 tsp chopped fresh tarragon, divided

½ c sliced shallots

¼ c thinly sliced cornichons (gherkins)

1 T whole grain mustard

½ c chicken broth

¼ c apple juice

 

Melt 2 T butter in a heavy skillet over medium- high heat. Sprinkle chops with salt, pepper and 2 tsp 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 and cover to keep warm.

 

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