Côtes de Porc aux Cornichons from Memories of Gascony by Pierre Koffmann
Heat the duck fat in a frying pan, put in the chops and cook for 4 minutes on each side. Transfer to a dish and keep in a warm place. Tip off half the fat from the pan, add the onions to the pan an...
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Ingredients
- 4 pork rib chops
- 50 g/2 oz duck fat
- 3 garlic cloves, thinly sliced
- salt
- freshly ground pepper
- 75 g/3 oz onions, thinly sliced
- 1 sprig of thyme
- Cornichons au vinaigre, to serve
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