Herb-brined pork chops with pickles and mustard cream
Pork second courses
This is my version of pork with sauce charcutiere, which I first tasted at The Silver Skates, a Dutch-French restaurant in Marlboro, Vermont, where I worked as a waitress in the early 1970's. I don't recall whether they brined the pork chops, but I always do. The brine keeps the chops nice and moist, and the herbs give the flavor of the meat interesting complexity. The sharp acidity and crunch of the pickles in the savory, creamy mustard sauce beautifully complement the richness of the pork.
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