Trim any excess fat from the chops. Leave them to come to room temperature.

Mix together the mustard, ginger, pepper, salt and 1.5 ml (1/4 tsp) of the oil.

Spread one third of the mustard mixture over the chops on one side only. Heat the remaining oil in a large frying-pan over moderate heat and place the chops in the pan, uncoated side downwards. Cook for 7-10 minutes.

Turn the chops over and cook for another 7—10 minutes. Meanwhile spread the upturned cooked sides of the chops with another third of the mustard mixture.

Once cooked, remove the chops from the pan and keep warm on a heated serving dish. Stir the soured cream into the juices left in the pan. Mix in the remaining mustard mixture and heat through over a low heat for one minute, stirring well, then pour over the chops. Garnish and serve.