Pork Chops Dijonnaise with Crème Fraîche, Cornichons and Tarragon

Steps

1. Step 1

   Take the chops out of the fridge, pat them very dry with paper towels, and season both sides all over with the salt and pepper. Let them sit at room temperature while you chop the shallots, cornichons and tarragon.

   10 min

   • 4 bone-in pork rib chops, about 1 inch thick (10–12 oz each)
   • 1 1/4 tsp kosher salt
   • 1/2 tsp black pepper
   • 2 shallots
   • 1/3 cup cornichons
   • 2 tbsp fresh tarragon
2. Step 2

   Heat the oil in a large heavy skillet over medium-high heat until it shimmers. Lay in the chops and sear without moving them until deeply browned, 4 to 5 minutes. Flip, add 1 tbsp of the butter, and cook 4 to 5 minutes more, tilting the pan and spooning the foaming butter over the chops. They are done at 140°F in the center, next to but not touching the bone.

   10 min

   • 4 bone-in pork rib chops, about 1 inch thick (10–12 oz each)
   • 1 tbsp neutral oil
   • 1 tbsp unsalted butter
3. Step 3

   Move the chops to a plate or board and tent loosely with foil to rest. They will keep cooking a little as they sit.

   8 min, hands-off

4. Step 4

   Pour off all but about 1 tbsp of fat from the skillet and set it over medium heat. Add the shallots and cook, stirring, until soft and translucent, about 2 minutes. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer until the wine has reduced by about half, 3 to 4 minutes.

   6 min

   • 2 shallots
   • 3/4 cup dry white wine
5. Step 5

   Add the stock and simmer until the liquid in the pan looks slightly syrupy, about 3 minutes. Turn the heat to low, then whisk in the Dijon and crème fraîche. Let it bubble gently until the sauce coats the back of a spoon, 2 to 3 minutes. Do not let it boil hard or it may separate.

   6 min

   • 1/2 cup chicken stock
   • 2 tbsp Dijon mustard
   • 1/2 cup crème fraîche
6. Step 6

   Off the heat, stir in the remaining 1 tbsp butter, the cornichons, tarragon and lemon juice, along with any juices that have collected under the resting chops. Taste and add salt if it needs it — the mustard and cornichons are already salty. Spoon the sauce over the chops and serve.

   2 min

   • 4 bone-in pork rib chops, about 1 inch thick (10–12 oz each)
   • 1 tbsp unsalted butter
   • 1/3 cup cornichons
   • 2 tbsp fresh tarragon
   • 1 tsp lemon juice
   • salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026