Pan-fried pork chops with sherry vinegar and French cornichons from Paula Wolfert's World of Food / Mostly Mediterranean: A Collection of Recipes from Her Kitchen, Travels, and Friends by Paula Wolfert

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Notes about this recipe

  • Breadcrumbs on February 22, 2011

    p. 252 - I used smoked pork chops instead of the regular bone-in chops and, the only cornichons I could find were NOT French, and based on Paula’s weight specifications, We loved this dish! What seemed to be a fairly simple dish on paper was elevated by ingredients and the method of execution. A simple cornichon butter is made by mashing finely diced pickle into the butter. The chops are marinated for 2 or more hours, in my case, just the two. On Paula’s advice and, despite my pre-disposition to refrigerate meat, I let the chops marinate at room temperature. A minimal amount of pan sauce is produced however it is very impactful and I wouldn’t increase quantities in the future. Overall the chops were tender, extremely flavorful and, the butter sauce, albeit a small amount, really did enhance our enjoyment of the dish. K loved this, it was his favorite of the 3 Wolfert recipes I made today.

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