Wednesday, June 30, 2010

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


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)


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


1 lb okra, small, fresh
1/2 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


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 .

Side Dish Showdown Blogger Event

I am also sending the Pork Chops with Tarragon Sauce and Cornichons to Ivonne at Cream Puffs in Venice for Magazine Mondays.

Pork Chops with Tarragon Sauce and Cornichons

This is a very different and very unique combination of flavors.

See Pork Chops with Tarragon Sauce and Cornichons on Key Ingredient.

  Pork Chops With Tarragon Ssauce and Cornichons on Foodista

Just in case you were wondering; NO, Micheal does NOT eat okra.
Carla and Michael


  1. I LOVE this pork chop recipe! I am going to make this tomorrow.

  2. The pork chop sounds so delicious with tarragon sauce!

  3. Do you have sage on that chop, too? It looks might tasty! The okra & tomatoes are calling my name, though!

  4. I almost made a chicken dish similar to this the other day - it didn't have the cornichons in it - I bet they were delicious! Thank-you for sending your okra dish to the Showdown! I like the name and I bet it was the perfect side for your pork.

  5. Yummy...Sounds delicious...I've never actually had them cooked either I don't think.

  6. Thanks SO MUCH for the submission babe! It looks awesome.

    And if that tarragon chicken was husband approved...then it must be more than amazing. Totally making it.

  7. Both recipes sound amazing. Did you use sour or sweet gerkins? I have a jar of French cornichons if the refrigerator and they have no sweetness to them. I'd hate to spoil your lovely recipe by using the wrong type of pickle. Have a great day. Blessings...Mary

  8. Oh well..I like okra, and I'm not from the south! Hey, that looks wonderful...good comfort food (for me) and elegant to boot!

  9. Absolutely lovely, but tarragon is one of my very favorites. I must admit however that I'm not a big fan of those little cornichons either, even though they are French.

  10. Can't decide which recipe sounds more tempting!

    Btw if you enjoyed the gherkins in a warm dish, you'll love Tessa Kiro's version of stroganoff which also contains honey and is slow baked in the oven. It's really really really good.

  11. Don't you love it when these recipes are a hit! Nicely done!


We love hearing from our friends.