Pan-Fried Pork Chops with Sherry Vinegar and French Cornichons

From Paula Wolfert's world of food: A collection of recipes from her kitchen, travels, and friends

Cookbook

Author(s): Paula Wolfert

Page 252

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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kaye16

6 years ago

★ ★ ★ ★ ★ 4/5

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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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