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From “French Feasts,” by Stephane Reynaud. Serves 6.
Ingredients
2 tomatoes
3 1/2 ounces (about 1/2cup) cornichons
6 pork chops
Butter for frying
3 1/2 ounces bacon strips, chopped
1 onion, chopped
1 pound 5 ounces spinach leaves
2 1/2 tablespoons port wine
Salt and pepper to taste
Directions
Drop the tomatoes into boiling water for 10 seconds. Peel and chop the flesh into cubes. Julienne the cornichons.
Pan-fry the pork chops in butter for 10 minutes on each side. Keep in a warm place.
In the same pan, brown the bacon with the chopped onion and add the spinach and cornichons. Deglaze the pan with the port, add the diced tomato and season.
Serve pork chops topped with the vegetables.
