Pork Chops with Tarragon Sauce and Cornichons

Ingredients

• Apple juice

  Canned or bottled, unsweetened, with added ascorbic acid

  ¼ cup or 62g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean only, raw

  4 chop without refuse (Yield from 1 raw ch or 712g

• Tarragon

  Spices, dried

  5 tsp, leaves or 3g

• Pickles

  Cucumber, sour, low sodium

  ¼ cup (about 23 slices) or 39g

• Shallots

  Raw

  8 tbsp chopped or 80g

• Butter

  Unsalted

  6 tbsp or 85g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

Directions

1. Finely chop tarragon. Thinly slice pickles. Cut butter into (6) 1-tablespoon pats.
2. 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.
3. 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.

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