Côtes de Porc

Ingredients

• 0.5 teaspoon pepper black divided
• 0.3 cup cornichons thinly sliced
• 1 teaspoon dijon mustard 
• 0.7 cup less-sodium chicken broth fat-free
• 0.3 cup flat-leaf parsley fresh chopped
• 1 tablespoon olive oil divided
• 36 ounce loin pork chops bone-in trimmed ( 1/)
• 0.5 teaspoon sea salt divided
• 0.5 cup shallots minced ( 4)
• 0.7 cup white wine 

Equipment

• frying pan

Directions

1. Sprinkle the pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Add pork; cook 8 minutes or until golden brown, turning after 4 minutes.
4. Remove pork from pan; keep warm.
5. Add 1 teaspoon oil and shallots to pan; cook for 1 minute or until soft, stirring constantly. Stir in broth and wine, scraping the pan to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 8 minutes). Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and mustard.
6. Remove from heat; stir in the cornichons. Arrange pork on a platter; pour sauce over pork.
7. Sprinkle with parsley.