Name: Pork Chops with Mustard-Cornichon Sauce
Yield: Makes 6 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 6 1-inch-thick pork loin rib chops (about 12 ounces each); 1/2 cup water; 1 large shallot, minced (about 3 tablespoons); 1 garlic clove, minced; 2 tablespoons minced cornichons* (about 4); 1 tablespoon Dijon mustard; 1/4 cup chopped fresh Italian parsley

BURGUNDY

Known in France as Côtes de Porc Vigneronnes (Grape Growers' Pork Chops), this provincial dish is typical of the simple yet substantial fare served after a hard day of harvesting grapes. Serve with wilted spinach in cream. What to drink: Red Burgundy or a Burgundian Pinot Noir.

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