Last Updated on December 7, 2022
Pan fried pork chops with tangy mustard and pickle sauce may sound like an odd combination of flavors, but if you think more French bistro than Portlandia, you’ll get the right idea. The fact that it’s such a quick meal makes it perfect for any night of the week.
- 4 ButcherBox boneless pork chops
- 1 tbsp olive oil
- salt & pepper (to taste)
- 1 medium onion (diced)
- 1/4 cup red wine vinegar
- 1 cup dry white wine
- 1 tbsp Dijon mustard
- 8 small sour pickles, like cornichons (sliced into thin rounds)
- Salt and pepper each side of the pork chops.
- Place heavy bottomed skillet over high heat, add olive oil until hot but not smoking. Cook pork chops two to three minutes on each side until rare and still pink in the center but nicely browned. Work in batches if necessary. Remove from pan and set aside on a plate covered with foil.
- Turn heat to medium and add onion to the skillet, cooking until tender and translucent, approximately 3 minutes.
- Add red wine vinegar and white wine, using the liquids to deglaze the pan by picking up any brown bits left behind from frying the pork chops.
- Add pickles and cook until the sauce is reduced by approximately one-third.
- Return pork chops to the pan until heated through and serve immediately.
- Chops go well with a fresh green salad, steamed green vegetable or with rice.
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