Côtes de Porc

Côtes de Porc Recipe
Randy Mayor; Lydia DeGaris-Pursell
This is a contemporary version of a classic pork dish, côtelettes de porc charcutèrie. Making the most of an ingredient is one of the prime tenets of French cuisine; here, none of the delicious flavor of the pork is lost. The sauce, while light, is rich in flavor. Cornichons, French for "gherkins," are tart pickles made from tiny gherkin cucumbers. You can find them next to the pickles in the supermarket.

Yield:

6 servings (serving size: 1 pork chop and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 165
Caloriesfromfat 42 %
Fat 7.7 g
Satfat 2.2 g
Monofat 4.2 g
Polyfat 0.8 g
Protein 17.5 g
Carbohydrate 5.4 g
Fiber 0.3 g
Cholesterol 48 mg
Iron 1.2 mg
Sodium 375 mg
Calcium 16 mg

Ingredients

6 (6-ounce) bone-in loin pork chops (about 1/2 inch thick), trimmed
1/2 teaspoon kosher or sea salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon olive oil, divided
1/2 cup minced shallots (about 4)
2/3 cup fat-free, less-sodium chicken broth
2/3 cup white wine
1 teaspoon Dijon mustard
1/4 cup thinly sliced cornichons
1/4 cup chopped fresh flat-leaf parsley

Preparation

Sprinkle the pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 8 minutes or until golden brown, turning after 4 minutes. Remove pork from pan; keep warm. Add 1 teaspoon oil and shallots to pan; cook for 1 minute or until soft, stirring constantly. Stir in broth and wine, scraping the pan to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 8 minutes). Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and mustard. Remove from heat; stir in the cornichons. Arrange pork on a platter; pour sauce over pork. Sprinkle with parsley.

Note:

Susan Herrmann Loomis,

Cooking Light

April 2001
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