Pan-Fried Pork Chops with Sherry Vinegar and French Cornichons

Page 252

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

Very good and fairly easy. It always amazes me how sour flavors (in this case vinegar and cornichons) make fat (in this case butter) taste less fat. I had boneless chops; the cooking times were perfect for ending up with cooked meat, still moist.

The recipe says it serves two, but call for four pork chops. I assumed that was an error and halved the cornichon butter. This was fine, just enough sauce for the two chops.

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