Pork Chops with Edmond Fallot Burgundy Mustard and Cornichons




  1. Melt butter with oil in a large heavy skillet over medium heat. Sprinkle chops with salt and pepper. Add chops to skillet and sauté until lightly browned, about 3 minutes per side. Cover skillet and cook until thermometer inserted into the center of the chops registers 145°F, about 9 minutes. Transfer chops to warm platter and tent with foil.
  2. Add water, shallot, and garlic to skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard, season with salt and pepper, and pour over chops. Sprinkle with parsley and serve.

Recipe adapted from Bon Appetit

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