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Pork Chops with Tarragon Sauce and Cornichons, also Bamies Me Saltsa
 I was searching through my lists of recipes that I want to make (someday) and I came across these Pork Chops with Tarragon Sauce and Cornichons , from a November 2008 Bon Appetit Magazine. I have seen many a recipe for hot entrees using cornichons and though I've never "cooked" with them, I do love snacking on these little pickles or chopping them up into tuna, chicken, or ham salad. So I figured why not give it a try. I was sure Michael would object. I could just hear him saying "Pickles in a warmed sauce?". Me: "Well you can just push them to the side". He actually loved this recipe saying, "You could make this again tomorrow night". Wow, what a shock, he didn't even push the pickles to the side and ate every bite! If you are looking for something different to make for dinner tonight, this is it.  Pork Chops with Tarragon Sauce and Cornichons Adapted from Bon Appetit Magazine, November 2008 Ingredients 6 tablespoons (3/4 stick) butter, cut into 6 pieces, divided 4 3/4-inch-thick pork rib chops 5 teaspoons chopped fresh tarragon, divided 1/2 cup sliced shallots (about 2 large) 1/4 cup thinly sliced cornichons (gherkins) 1 tablespoon whole grain mustard 1/2 cup low-salt chicken broth 1/4 cup apple juice (substituted apple sauce, no apple juice) Directions Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm. Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon. Makes 4 Servings  These are the ingredients for Bamies Me Saltsa . It is a Greek Recipe for Okra with Tomatoes. There are a great many of these Bamies posted throughout the internet. Some call for the addition of parsley, while others call for cider vinegar, some just say vinegar. Either way they are very good as a side dish. This recipe is also used replacing the okra with green beans. Which I plan on making in the next few days.Very delicious recipe. This was the first time I ever braised vegetables in olive oil.  Bamies Me Saltsa or Okra with Tomatoes Adapted from Recipe Zarr Ingredients 1 lb okra, small, fresh salt1/2 cup olive oil 2 medium onions, chopped 1 lb fresh tomato, peeled, seeded and chopped 1/2 cup cider vinegar 1 teaspoon sugar salt and pepper Directions Trim the okra, wash, drain well and place in a dish with a little salt and the vinegar. Let stand for 30 minutes. Rinse well and dry completely.Heat the oil over medium heat in a large frying pan that has a lid. Add the onion and cook until translucent.Add the okra and cook, stirring frequently, until they are slightly browned. Add the tomatoes, salt and pepper and sugar.Cover the frying pan and simmer for about 30-45 minutes, or until tender. Makes 4 Servings I am sending this to Joanne for her June Regional Recipes: Greece , and also to Reeni for this months Side Dish Showdown .   I am also sending the Pork Chops with Tarragon Sauce and Cornichons to Ivonne at Cream Puffs in Venice for Magazine Mondays.    Just in case you were wondering; NO, Micheal does NOT eat okra. Carla and Michael  related searches : Pork
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