Oven-fried potatoes accompany these pan-browned pork chops. You garnish the chops with cornichons, purchased or homemade (I will add that recipe next), or small dill pickles. Baked tomatoes (will add that one also) complete the menu.

INGREDIENTS:

Salad Oil

6 thin-skinned potatoes (about 2-inch diameter)

4 to 6 pork shoulder chops or steaks, cut 1/2 inch thick

2/3 cup dry white wine

About 1/4 cup thinly sliced cornichons, purchased or homemade, or small dill pickles

Shredded romaine or iceberg lettuce

Dijon mustard

Pour oil to a depth of about 1/4 inch in a 7 by 11 inch baking dish and set dish in the oven as it heats to 400 degrees. Peel potatoes and cut them lengthwise into sixths; add hot oil. Bake, uncovered, for 40 minutes or until golden and tender when pierced; stir several times.

Meanwhile, sprinkle the chops lightly with salt and pepper. Heat 3 or 4 tablespoons of oil in a wide frying pan over medium-high heat. Cook 2 or 3 chops at a time until well browned on both sides (turning once) and meat near bone is no longer pink when slashed (5 to 7 minutes per side). Place on a warm serving platter, and keep warm.

Drain off and discard fat in pan. Add wine and boil rapidly until reduced to 1/3 cup; stir to free any browned particles. Pour over chops and sprinkle with cornichons. Mound potatoes at one end of the platter, lettuce at the other end. Serve with mustard. This makes about 4 to servings.