Pork Chops with Tarragon Sauce and Cornichons
Mostly meat
Amount to eat (1 serving)
Time to prepare: 30 mins to prep
Time to cook: 30 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 0.2g
Glucose: 0.4g
Fructose: 0.9g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 12.9g
Monounsaturated:6.9g
Polyunsaturated: 1.4g
Trans: 0.8g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 1.1g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 1g 4%
Net Carbs: 5
Sodium: 263.5mg 11%
Potassium: 767.9
Cholesterol: 169.2

Nutritional Values (g)


Calories: 408 Fat: 24g
Protein: 40g Carbs: 6g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Apple juice (Canned or bottled, unsweetened, with added ascorbic acid)
1/4 cup / 62 grams
Pork loin, center loin (chops) (Fresh, bone-in, separable lean only, raw)
4 chop without refuse (Yield from 1 raw ch / 712 grams
Tarragon (Spices, dried)
5 tsp, leaves / 3 grams
Pickles (Cucumber, sour, low sodium)
1/4 cup (about 23 slices) / 38.8 grams
Shallots (Raw)
8 tbsp chopped / 80 grams
Butter (Unsalted)
6 tbsp / 85.2 grams
Chicken broth (Soup, canned, ready-to-serve)
1/2 cup / 120 grams
Mustard (Prepared, yellow)
1 tbsp / 15 grams

Instructions

Step 1
Finely chop tarragon. Thinly slice pickles. Cut butter into (6) 1-tablespoon pats.
Step 2
Melt 2 tablespoons butter in heavy large
Step 3
with salt, pepper, and 2 teaspoons tarragon.
Step 4
cooked through, adjusting heat to medium
Step 5
side. Transfer to plate; cover to keep warm.
Step 6
Add shallots to same skillet; saut
Step 7
cornichons, mustard, broth, and juice; boil
Step 8
Remove from heat. Whisk in 4 tablespoons
Step 9
and pepper. Transfer chops to plates. Spoon