- 4 (8 ounce) pork loin chops, each about 3/4 inch thick, trimmed of fat
- Salt and freshly ground pepper
- 4 teaspoons O Organics™ Olive Oil
- 2/3 cup dry white wine
- 2 teaspoons dry mustard
- 1/4 cup thinly sliced cornichons
- 3 cups baby romaine lettuce leaves
- 1 cup cherry tomatoes, cut in half
- Sprinkle chops lightly with salt and pepper. Heat oil in a 12- to 14-inch frying pan over medium-high heat. Add chops and cook, turning once, until well browned on both sides and just barely pink in center (cut to test), 8 to 10 minutes. Place one chop on each of two warm dinner plates and keep warm.
- Drain and discard fat from pan. Pour in wine, add mustard, and bring to a boil over high heat; boil, stirring to loosen drippings, until reduced to about 1/4 cup.
- Pour sauce evenly over chops; sprinkle chops with cornichons. Arrange lettuce and tomatoes beside chops.