Paula Wolfert's world of food: A collection of recipes from her kitchen, travels, and friends
Pan-Fried Pork Chops with Sherry Vinegar and French Cornichons
Page 252
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Reviews
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.
(edited 9th March 2020) (0) comment (0) useful
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