4 bone-in pork loin chops (1/2 inch thick)
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped (about 1/4 cup)
3/4 cup low-sodium chicken broth
3/4 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1 tablespoon heavy cream (optional)
2 tablespoons snipped fresh parsley
¼ cup julienned cornichons (French sour pickles) or other small, sour pickles
1. Season both sides of the pork chops with salt and pepper. In a large skillet, heat the oil over medium-high heat until it shimmers. Add the pork chops, reduce the heat to medium, and cook, turning once, until slightly pink inside (145°F), 6 to 8 minutes. Transfer the pork chops to a platter and cover with foil to keep warm.
2. Drain off all but a sheen of fat from the skillet. Add the shallot to the pan and sauté briefly, until translucent. Add the broth and the wine to the skillet, stirring with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the liquid is reduced to 1/2 cup—this should take 4 to 5 minutes, depending on the heat and your pan size. Whisk in the mustard, butter. Bring to a boil and whisk in the cream (if you like) and the parsley. Stir in the cornichons until heated through.
3. Divide the chops among four dinner plates, spoon the sauce over the chops, and serve.