Pork Chop with Mustard Cream Sauce

Preheat the kitchen stove to 80 °C and heat a plate with it.

Season the pork chops with salt and pepper. Fry in the hot clarified butter for one and a half to two minutes on each side, depending on the thickness. Remove, brush sparingly with mustard and transfer on the spot to the preheated platter. Re-cook in heated oven at 80 degrees for sixty to seventy-five minutes.

Sauté the onion in the drippings. Extinguish with the white wine and make it half. Add the heavy cream and the grainy mustard. Continue to make the sauce until it thickens. Season to taste with salt and freshly ground pepper. Set aside.

Finely chop the parsley or tarragon, if desired.

Just before serving, bubble the sauce repeatedly and add the tarragon or parsley.

Arrange the pork chops on hot plates and pour sauce around them.

Preparation method also suitable for…

* Chicken breasts: Sear: three min, re-cook: forty-five to sixty min at 75 degrees * Pork tenderloin: Sear: five min, re-cook: 1 1/2 to 1 3/4 hours at 80 degrees .

* Entrecote double: sear: depending on the thickness of the piece of meat 2 1/2 to three min, post-cooking: sixty min (saignant, bloody) to one and a half hours (a point, pink) at 80 degrees .

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