Pork Chops Charcutiere
|Pork shoulder chops||1020 Gram (6 Chops Of 170 Grams Each)|
|Safflower oil||30 Milliliter|
|Chopped spanish onion||1 (Or Diced)|
|All purpose flour||30 Milliliter|
|White wine||250 Milliliter|
|Chicken stock/Veal stock||250 Milliliter|
|Chopped gherkins||30 Milliliter|
|Dijon mustard||5 Milliliter|
Brush the chops with the oil.
Season with a little salt and pepper if desired.
Broil in the oven until cooked through.
Fry the onion in the butter in a sauce pan until brown.
Sprinkle with flour and continue to cook for 2 minutes over low heat.
Add the wine, stock, gherkins and mustard, simmer 15 minutes.
Place chops on a serving plate, pour sauce over chops and serve.