2 tbs Butter
2 tbs Olive Oil
4 1-inch Pork Chops
1/3 cup Water
1 large Shallot, minced (about 3 tablespoons)
1 Garlic Clove, minced
2 tbs Cornichons (about 4)
1 tbs Dijon Mustard
Cornichons are tiny brine-packed French pickles, available at specialty food stores and some supermarkets..... If they can not be found by you use mini dill spears, dill reslish NOT sweet relish.
Melt Butter with Olive Oil in Large Skillet over medium heat. Sprinkle chops with Salt and Pepper. Add chops to skillet and sauté until lightly browned, about 3 minutes per side. Cover skillet and cook until chops are done, about 9 minutes. Transfer chops to warm platter; cover or set in warm oven (to keep warm).
Add water, shallot, and garlic to skillet. Cook until shallot is soft, about 2 minutes. Add any juices from chops. Mix in Cornichons and Mustard. Season with salt and pepper. Pour over chops. Sprinkle with Parsley.