easy n’ delicious pork chops

before we left bolinas yesterday, we stopped in at the local market to see if they had some decent meats. i’m certain there’s a good charcuterie in the city, but since we haven’t yet found it, we tend to stop when we see something. turns out this modest market had what i was looking for–pork chops. i bought a couple, and started making a mental inventory of our larder to make one of my fave pork chop recipes that just happens to be super easy, too. (“super easy” meaning it takes less than 10 minutes to prepare!) turns out i had most of what was required, and when i didn’t, the substitutions worked out just fine.

pork chops piquant, from saveur magazine.

i couldn’t find the article online in which the recipe was first published–if you find it, read it. i’ve never forgotten the images–but i DID find a nyt article that includes another recipe i’ll try out soon.

5 tbsp. olive oil 2 lbs. thin-cut pork chops Salt and freshly ground black pepper 1 medium yellow onion, peeled and diced 6 tbsp. red wine vinegar 1 cup white wine (i didn’t have any white wine on hand, but as i was drinking prosecco, i used it.) 8 cornichons, sliced (just had good ‘ol dill pickles i sliced up for a substitute) 2 tbsp. dijon mustard 1. Heat 2 tbsp. of the oil in a large heavy-bottomed skillet over medium-high heat. Generously season chops with salt and pepper. Working in batches, fry chops until browned on each side and just cooked through, about 1 minute per side. Transfer chops to a plate, loosely cover with foil to keep warm, and set aside. 2. Add the remaining 3 tbsp. oil to the same skillet over medium-high heat. Add onions and sauté, stirring often, until soft and just beginning to brown, 3–5 minutes. 3. Add vinegar and cook, stirring and scraping browned bits stuck to bottom of skillet, until reduced by three-quarters, about 1 minute. 4. Add wine and cook until reduced by half, 5–6 minutes. Stir in cornichons, mustard, and any accumulated juices from chops. Reduce heat to medium and cook until sauce thickens, about 2 minutes. Season to taste with salt and pepper. Return chops to skillet and baste with sauce until warmed through, about 2 minutes.

First published in Saveur, Issue #59

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to go with the pork, i chopped some whole almonds and sauteed them in olive oil, and then tossed in fresh green beans, cooking them until they were still crunchy, and brilliant green.