10 x 200 g pork chops
100 g butter
200 ml dry white wine
500 ml jus lie or demi-glace
10 g English mustard
75 g gherkins
50 g butter
100 g butter
200 ml dry white wine
500 ml jus lie or demi-glace
10 g English mustard
75 g gherkins
50 g butter
method
1. Heat a shallow pan and add the butter.
2. Season the chops, place in the pan and shallow fry. When coloured, turn them over and cook until well done but still moist.
3. Arrange neatly on an oval flat dish; drain the fat from the pan, add the white wine, boil and reduce by two-thirds.
4. Add the jus lie and simmer gently to a coating consistency.
5. Add the diluted mustard but do not boil, then add the gherkins cut into julienne and finish with knobs of butter.
6. Coat the chops with the sauce and serve.
2. Season the chops, place in the pan and shallow fry. When coloured, turn them over and cook until well done but still moist.
3. Arrange neatly on an oval flat dish; drain the fat from the pan, add the white wine, boil and reduce by two-thirds.
4. Add the jus lie and simmer gently to a coating consistency.
5. Add the diluted mustard but do not boil, then add the gherkins cut into julienne and finish with knobs of butter.
6. Coat the chops with the sauce and serve.
serving amount
serves 10
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