- 4 Moody’s bone-in pork chops about 10 ounces each
- 2 T butter
- 2 T canola oil
- 1 onion, small finely chopped
- 1 t all-purpose flour
- Salt and pepper to taste
- ½ cup white wine
- 1 cup strong or dark chicken stock*
- 2 T Dijon mustard
- 10 cornichons thinly sliced
- 1 sprig flat parsley chopped
Preheat the oven to 375°. In an oven-proof sauté pan, heat the oil and butter. Season the chops with salt and pepper, then sear in the hot pan for about 4 minutes per side or until golden brown.
Transfer the pan to the oven and cook for another 8 minutes. Remove the pan from the oven and remove chops from the pan. Set chops aside on a platter, loosely covered with foil while you make the sauce.
Return the sauté pan to the heat and add the onion. Cook until golden brown. Add the flour and cook, stirring for 1 minute. Stir in the wine and reduce by half, scraping all the brown bits. Add the stock and again reduce the liquid by half. Remove the pan from heat and whisk in the mustard. Add the cornichons, parsley and any juices accumulated on the chops. Adjust any seasoning to taste. Arrange the chops on a platter and pour over the sauce.
*If you don’t have dark chicken broth add a spoonful of demi-glace.
Wine pairing: Serve with Writer’s Block Pinot Noir.