4 Servings 30 min Cook
1/4 Cup Apple Juice
4 Chop without refuse (yield from 1 raw ch Pork Loin, Center Loin (Chops)
5 Tsp, leaves Tarragon
1/4 Cup (about 23 slices) Pickles
8 Tbsp chopped Shallots
6 Tbsp Butter
1/2 Cup Chicken Broth
1 Tbsp Mustard
Finely chop tarragon.
Thinly slice pickles.
Cut butter into (6) 1-tablespoon pats.
Melt 2 tablespoons butter in heavy large
skillet over medium-high heat.
Sprinkle chops
with salt, pepper, and 2 teaspoons tarragon.
Add chops to skillet; cook until browned and
cooked through, adjusting heat to medium
if browning too quickly, about 5 minutes per
side.
Transfer to plate; cover to keep warm.
Add shallots to same skillet; saut
2 minutes.
Stir in 2 teaspoons tarragon,
cornichons, mustard, broth, and juice; boil
until sauce thickens slightly, about 3 minutes.
Remove from heat.
Whisk in 4 tablespoons
butter, 1 piece at a time.
Season with salt
and pepper.
Transfer chops to plates.
Spoon
sauce over; top with 1 teaspoon tarragon.
