Danielís Favorite Pork Chops - Pork Chops Piquant

Shamefully, this recipe doesn’t include any vegetables but it is one of my favorite ways to eat pork chops.  

 

¼ cup olive oil

2 pork chops, thick or thin, however you like them

salt and black pepper

1 medium onion, rough diced

6 tbsp. red wine vinegar

1 cup white wine

8 cornichons or really any other pickles, sliced

2 tbsp. dijon mustard

 

Bring chops to room temp and heavily season them with salt and pepper

Heat half of oil in cast iron pan and sear chops high, 1-2 minutes each side until browned on the outside and cooked most of the way through.

Set aside on a plate.

 

Add remaining oil to pan over medium-high heat. Saute onions until soft and beginning to brown. Add vinegar and deglaze. Cook until reduced by three-quarters. Add wine and reduce by half. Stir in pickles, mustard, and juice from chops. Cook until sauce thickens and then add chops to sauce, basting until cooked all the way through. Time will depend on heat and thickness of chops.

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