Côtes De Porc

• 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

1. 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.

pork chops, kosher, black pepper, olive oil, shallots, chicken broth, white wine, mustard, cornichons, parsley

Taken from www.myrecipes.com/recipe/ctes-de-porc (may not work)