Very good and fairly easy. It always amazes me how sour flavors (in this case vinegar and cornichons) make fat (in this case butter) taste less fat. I had boneless chops; the cooking times were perfect for ending up with cooked meat, still moist.

The recipe says it serves two, but call for four pork chops. I assumed that was an error and halved the cornichon butter. This was fine, just enough sauce for the two chops.