Source: dLife

A contemporary variation on this classic French pork dish.

Servings

6 whole loin lean pork chops , trimmed, about 1/2-inch thick
0.5 tsp kosher salt , divided
0.5 tsp black pepper , divided
1 tbsp olive oil , divided
0.5 cup shallots, chopped
0.67 cup fat free reduced sodium chicken broth
0.67 cup white wine
1 tsp dijon mustard
2 oz cornichons , thinly sliced
0.25 cup chopped parsley

1 Season pork chops on both sides with 1/4 teaspoons salt and 1/4 teaspoon pepper.
2 In a large skillet set over medium high heat, warm 2 teaspoons of olive oil. Lay pork chops in oil and cook until browned about 4 minutes per side. Take pork chops out of pan and set aside.
3 Stir in 1 tablespoon of oil and the shallots and cook until tender, about 1 minute, stirring consistently. Add in broth and wine, and loosen browned bits from bottom of pan. Boil mixture and cook until broth is reduced to 1/2 cup, about 8 minutes.
4 Add in 1/4 teaspoon salt, 1/4 teaspoon pepper, and mustard and stir well. Take mixture off of heat and mix in the cornichons. Serve pork on a platter with sauce drizzled over and garnishd with parsley.

Cornichons are tart pickles made from miniature gherkin cucumbers. They can be found on the pickle aisle in a grocery store.