Côtes de porc à la moutarde

In France, this popular bistro dish (which happens to be one of my favorites) is called côtes de porc à la moutarde. There are as many versions as there are cooks. Mine are served in a mustardy cream sauce dotted with bits of finely chopped cornichons. Absolutely scrumptious and so easy to make! Serve them with anything you like. Rice, mash, pasta or thick-cut chips. A big salad or some haricots verts and a nice bottle of red on the side and you're in business.

Côtes de porc à la moutarde
Serves 2
knob of butter
1 tbsp mild olive oil
2 pork chops (approx. 150g each)
1 shallot, finely chopped
100ml dry white wine
75ml cream
1 tsp dried tarragon
1 tbsp Dijon mustard
4 cornichons, finely chopped
fleur de sel
freshly-cracked pepper

Preheat the oven to 120C. Pat the chops dry with kitchen paper and season them on both sides with salt and pepper. Heat the butter and oil in a large frying pan and fry the chops for 6 minutes on one side. Turn them, add the shallots and give them another 6 minutes. Take the chops out of the pan, wrap them in foil and place them in the oven. Degalze the pan with the wine and stir in the rest of the ingredients. Stir for a few minutes until you have a nice sauce. Put the chops back in the sauce (along with any juices collected in the foil) and give them about a half a minute on each side. Serve the chops with the sauce and smile. You've made yourself a good meal.

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