Without the zing of sweet gherkins, the Borscht Horseradish Terrine from the “An Edible Waltz” menu would fall flat. So what’s to be done with the rest of the jar? These chops get their zest from a pan gravy based on an easy “gherkin broth” (made by puréeing them with some store-bought chicken broth). The pickles’ sharpness mellows when combined with the rosemary and garlic, and sautéed red onions make a handsome topping.
7 or 8sweet gherkins, chopped (1/3 cup)
1 1/2cupsreduced-sodium chicken broth
1teaspoonfinely chopped rosemary
3garlic cloves, minced
2(3/4-inch-thick) bone-in center-cut pork chops
1large red onion, cut into 1/4-inch-thick rounds
2tablespoonsvegetable oil, divided
2tablespoonsunsalted butter, divided
2teaspoonsall-purpose flour
Purée gherkins with broth in a blender until smooth, then strain through a fine-mesh sieve into a bowl, discarding solids.
Stir together rosemary, garlic, and 1/4 tsp pepper in a small bowl. Pat chops dry and season with 1/2 tsp salt. Rub both sides of pork chops with 1 Tbsp rosemary mixture (total). Toss onion with 1 Tbsp oil, remaining rosemary mixture, and 1/8 tsp salt.
Heat 1 Tbsp butter and remaining Tbsp oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook pork chops, turning once, until golden and just cooked through, 8 to 10 minutes total. Transfer to 2 plates.
Add onion to skillet and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Transfer to plates.
Sprinkle flour into fat in skillet and cook, whisking constantly, 30 seconds. Whisk in gherkin broth and boil, whisking occasionally, until thickened, 4 to 5 minutes. Whisk in remaining Tbsp butter. Strain through cleaned fine-mesh sieve into a bowl. Season with salt and pepper.