PAN-SEARED PORK CHOPS WITH CORNICHON BUTTER
Serves 2
Although Paula lived in Paris for eight years, this lovely date-night bistrostyle main course with an unforgettably good pan sauce is one of the few Parisian recipes she ever published.
INGREDIENTS
Marinde
- 1 garlic clove, thinly sliced
- 1 teaspoon minced fresh flat-leaf parsley
- 1 teaspoon minced fresh tarragon
- 1 shallot, thinly sliced
- 1 tablespoon olive oil
Pork and Butter Sauce
- 2 bone-in loin or rib pork chops, each about 1 1/2 inches (3.75 cm) thick (see note)
- 1 1/2 tablespoons unsalted butter, at room temperature
- 4 or 5 cornichons, rinsed and finely chopped (1 1/2 tablespoons)
- 2 teaspoons olive oil
- Flaky sea salt and freshly ground black pepper
- 2 tablespoons sherry vinegar
- 2 tablespoons water
- 1 teaspoon minced fresh flat-leaf parsley
- 1 teaspoon minced fresh tarragon
*NOTE: Paula wrote this recipe for 4 thin pork chops (each about 1/2 inch | 1.25 cm thick) and served 2 chops to each diner. But thin bone-in chops are difficult to find today, so the more widely available thick chops are used here. If you can find the thinner chops, follow the recipe as written but shorten the final cooking time to about 4 minutes.
DIRECTIONS
To make the marinade, in a shallow dish, combine all the ingredients and mix well. Add the pork chops and rub with the marinade to coat both sides evenly. Cover with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight and bring the pork back to room temperature before proceeding.
For the butter sauce, in a small bowl, using a fork, mash the butter with the cornichons. Set the butter aside in a cool place. Pat the pork chops dry with paper towels. In a heavy 10- or 12-inch (25- or 30-cm) frying pan, heat the olive oil over medium-high heat, swirling to coat the bottom. When the oil is hot, add the chops and cook, turning once, until browned on both sides but not yet cooked through, about 6 minutes total. Transfer the chops to a plate and sprinkle with salt and pepper.
Pour off the fat in the pan and discard. Return the pan to medium-high heat. Add the vinegar and water to the pan and boil, scraping up any browned bits from the bottom of the pan, until reduced by half (2 tablespoons total). Add the cornichon butter and swirl to make an emulsion.
Return the pork chops to the pan, turn down the heat to low, and cook, basting with the pan sauce, until an instant-read thermometer inserted at the thickest part away from bone registers 140°F (60°C) for medium, about 9 minutes.
Transfer to a platter and let rest for 5 minutes. Sprinkle with the parsley and tarragon and serve.
The gripping narrative traces the arc of Wolfert's career, from her Brooklyn childhood to her adventures in the farthest corners of the Mediterranean: from nights spent with Beat Generation icons like Allen Ginsberg, to working with the great James Beard; from living in Morocco at a time when it really was like a fourteenth century culture, to bringing international food to America's kitchens through magazines and cookbooks.
Anecdotes and adventuresome stories come from Paula's extensive personal archive, interviews with Paula herself, and dozens of interviews with food writers and chefs whom she influenced and influenced her-including Alice Waters,Thomas Keller, Diana Kennedy, André Daguin, and Jacques Pepin.
Wolfert's recipes are like no other: each is a new discovery, yielding incredible flavors, using unusual techniques and ingredients, often with an incredible backstory. And the recipes are organized into menus inspired by Wolfert's life and travels--such as James Beard's Easy Entertaining menu; a Moroccan Party; and a Slow and Easy Feast.
Unforgettable also addresses Wolfert's acknowledgement of the challenges of living with Alzheimer's, a disease that often means she cannot remember the things she did yesterday, but can still recall in detail what she has cooked over the years. Not accepting defeat easily, Wolfert created a new brain-centric diet, emphasizing healthy meats and fresh vegetables, and her recipes are included here.
Unforgettable is a delight for those who know and love Paula Wolfert's recipes, but will be a delicious discovery for those who love food, but have not yet heard of this influential cookbook writer and culinary legend.
By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use