Côte de Porc Poêlée Sauce Piquante

I suspect that, at one time or another in your bistro travels, you are quite likely to open your menu and find this wonderful dish because it's a French classic. After the great war (by that I mean '14-'18) Doughboys and Tommys alike returned home with more than there share of horror stories to be sure but eventually talk of food wine and women - not always in that order -would bubble to the surface. One of the culinary dishes many of them would remember was this very same one. So in their honor (and that of the Poilu's as well who  no doubt helped with bridging the divide) I thought it only proper to have this dish present in my collection of great home-style meals - à la française. There are any number of variations on how to prepare this dish but one thing is certain it's relatively simple to pull together and your family will surely raise a glass in honor of the Chef and boys who fought to preserve freedom. This particular recipe was sent to me by a friend without attribution,  urging me not to put it on my blog or there would never-ever be a next time. Duly noted dear. So if your maman, mémère,  Mémé or even your mum recognizes this as her special secret dish handed down from generation to generation, I am sorry and will make amends next time I find myself in her quartier in Paris. By the way, do not fear the word "piquant" - if this were a Thai dish, I definitely would raise the flag of caution, but rest assured you will not be wiping your brow nor will you be drinking in excess, unless of course you want to. The little cornichons and the Dijon mustard, I think, gives this dish a tanginess a certain ooh la la that I found quite appealing. Merci mémère whoever you are and wherever you might be!  

Pork Chops Piquant

5 tbsp. olive oil

2 lbs. thin-cut pork chops

Salt and freshly cracked ground black pepper

1 medium yellow onion, peeled and diced

6 tbsp. red wine vinegar

1 cup dry white wine

8 cornichons, sliced thinly

1/2 tsp chopped tarragon

Directions

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.



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. Add vinegar and cook, stirring and scraping browned bits stuck to bottom of skillet, until reduced by three-quarters, about 1 minute. 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. Serve with a red potato salad, oil and vinegar, mustard and fresh parsley dressing 

Wine Selections

Burgundy - Corton-charlemagne (white)

Burgundy - Bienvenues-bâtard-montrachet (white)

Burgundy - Perrin Reserve Cotes du Rhone Blanc 2009 Rhone

Champagne - Moet Chandon or Roederer Estate Brut NV

Postscript:

Trust me on this (OK I may told you that once before but..) this is a meal that will bring you back to your student days in Paris when you were skipping out on your university studies choosing instead to rip up the cobblestones over by the Bastille; or perhaps, slightly more civilized, you were lucky enough just to be strolling along and read a Bistro menu. It was a succulent moment and one you will always have with you. Lapin A