Sardines & Chocolat

Ingredients

• 1 T butter
• 1 T olive oil
• 2 1-inch thick pork loin rib chops
• 1/4 c water
• 1 shallot, minced
• 2 T minced Edmond Fallot Cornichons
• 1 T Edmond Fallot Burgundy Mustard
• 1/4 c chopped fresh parsley

Directions

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