Pork chops in a mustard and gherkin sauce

This recipe is  French Origin and is adapted from the French cooking academy Youtube channel.


Ingredients

4 Pork Chops  seasoned
Tablespoon of oil plus a small nudge of butter

For the Sauce

1 Shallots finely chopped
50ml of French White wine
200ml of Veal stock
2 teaspoons of Dijon Mustard
50 grams of Gherkin
15 grams of butter to finish off the sauce.

Method

1) Fry the port chops over a medium-high heat for 5 minutes either side then place in the oven at 150oc whilst you prepare the sauce.
2)Heat a nudge of butter and add the shallot and let it sweat, then add wine and boil to deglaze the pan. Boil until the wine disappears.
3)  Add the hot stock( previously been heated up slowly) and reduce.
4) Turn off heat and add the mustard and stir. Then Filter sauce into another pan and add the gherkins and finish off with 15 grams of butter and stir until melted and serve with the pork chops.


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