Ingredients:
- 6 pork chops (1 per person or more if you have a particularly healthy apetite!)
- 2 large shallots
- 20 cl dry white wine
- 150 cl water
- 1 soup spoon tomato purée
- 1 soup spoon Dijon mustard
- 4 cornichons
- 2 soup spoons chopped parsley (preferably fresh)
- 50g butter
- Salt & pepper
- Prep time: 5 mins
- Cook time: approx 20 mins
Instructions:
- Finely chop the shallots
- Thinly slice the cornichons into little circles, place to one side til the end
- Melt the butter in a frying pan and cook the chops for 6 - 8 mins on each side, depending on thickness, remembering to season them with salt and pepper
- Whilst the chops are cooking, put the shallots, wine and water in a small pan and bring to the boil, stirring occasionally to prevent sticking
- Add salt, pepper and tomato paste
- Allow to bubble for a few minutes then add mustard, cornichons and parsley.
- Place the cooked chops in a warm dish whilst you pour the sauce into the frying pan to use up the meat juices
- Pour the sauce over the chops to serve.
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