To make on a week night, or dress up with a Pork Fillet and Dauphinoise Potatoes.
INGREDIENTS
1 Small Red onion finely chopped or 2 small shallots also finely chopped
30 Gr. Butter
3/4 Cup Dry white wine
3/4 Cup Water
1 Tablespoon Tomato puree
4 Cornichons sliced in small strips
1 Tablespoon parsley
1 Tablepsoon French Dijon Mustard
Salt & Pepper
4 Pork Chops
3-4 Tablespoon All-purpose flour
PREPARATION
For the Sauce
Saute the French Shallots in half the butter until translucent and slightly browned at the edges.
Pour in the white wine and deglaze.
Add the tomato puree, parsley, mustard and the cornichons sliced in Julienne.
Cook over low heat and until the sauce starts to thicken.
In the meantime, drench the pork chops in flour and remove the excess.
Saute the pork chops in the remaining butter on both sides, until coloured and cooked through.
Remove from the pan and let the meat rest for two minutes. Then dunk in the mustard sauce and reheat for a minute.
Serve immediately with a garnish of Parsley.
You can omit the tomato puree – it is also delicious.
risespice.com 
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