Pork chop with charcutière sauce (Côte de porc charcutière)

1. Pat the pork chops dry, season with salt and pepper.

2. Fry in hot butter for 3-4 minutes per side until golden, then set aside in a warm place to rest.

3. In the remaining fat soften the finely chopped onion until translucent.

4. Pour in the white wine and the meat stock, add the tomato purée and boil for a few minutes.

5. Off the heat, stir in the Dijon mustard (so it does not boil), then the sliced gherkins.

6. Pour the charcutière sauce over the chops and serve at once, piping hot.

Tip: The soul of this classic bistro sauce is the mustard and the gherkins – never boil the mustard, or it turns bitter. Fries or mashed potato make it complete.