4 1" thick pork chops
2 cups white wine
2 cups chicken stock, may substitute with veal stock
1 cup heavy cream
1 medium onion medium diced
4 bacon strips cut medium dice
button mushrooms, cut in quarters
6 each cornichons, medium dice
1 teaspoon sugar
1 tablespoon fresh tarragon
a pinch of thyme
2 bay leaves
2 tablespoons chopped parsley, for garnish
Sauté bacon until crisp, then add onion, mushrooms, tarragon, cornichons, thyme and bay leaf. Toss briefly to coat; add wine and reduce by 1/2. Add chicken stock; reduce by 1/2. Add cream and sugar; reduce. Season and set aside. Preheat oven to 400.
While reducing sauce, sauté both sides of the pork chops quickly over high heat to seal the meat and color it, and place the chops in an oven proof casserole and, when the sauce is reduced, pour over the chops enough to cover. Let chops cook for 15 to 20 minutes. Remaining sauce to be ladled over chops at time of service.
bacon recipe courtesy of: the former La Bohème Restaurant of Carmel, California, as listed in the United States Restaurant Guide, 1998