Pork Chops with Mustard-Cornichon Sauce

• 2 tablespoons (1/4 stick) butter
• 2 tablespoons olive oil
• 6 1-inch-thick pork loin rib chops (about 12 ounces each)
• 1/2 cup water
• 1 large shallot, minced (about 3 tablespoons)
• 1 garlic clove, minced
• 2 tablespoons minced cornichons* (about 4)
• 1 tablespoon Dijon mustard
• 1/4 cup chopped fresh Italian parsley

1. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat.
2. Sprinkle chops with salt and pepper.
3. Add 3 chops to each skillet and saute until lightly browned, about 3 minutes per side.
4. Cover skillets and cook until thermometer inserted into center of chops registers 145F, about 9 minutes.
5. Transfer chops to warm platter; tent with foil to keep warm.
6. Add half of water, shallot, and garlic to each skillet.
7. Cook until shallot is soft, scraping up any browned bits, about 2 minutes.
8. Add any juices from chops.
9. Whisk in cornichons and mustard.
10. Season with salt and pepper.
11. Pour over chops.
12. Sprinkle chops with parsley.
13. *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

butter, olive oil, pork loin, water, shallot, garlic, cornichons, mustard, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-mustard-cornichon-sauce-108626 (may not work)