*Mustard Chops*
Serves 6

A quick and easy way to make pork chops extra special. 

6 bone in pork chops, about 3/4 inch thick
(I like the rib ones)
fine sea salt
100g of butter ( a scant 1/2 cup [.44 cup])
3 onions, peeled and finely chopped
100ml of white wine (1/3 cup)
2 TBS Dijon mustard
100g of small cornichons, sliced (about 1/2 cup)

Trim the chops so that there is not too much fat on them and then season them well with some fine seasalt.  Melt about 1/3 of the butter in a large skillet until it begins to foam.  Add the chops and cook for about 12 minutes per side, until golden brown all over and the juices run clear.  Remove to a heated plate and keep warm.

Add the onion to the pan drippings and saute over gentle heat, being careful not to brown them.  Pour in the white wine and increase the heat.  Reduce the sauce by half.  Whisk in the mustard.  Reduce the heat and then whisk in the remaining butter, bit by bit to form a smooth glossy sauce.  Stir in the cornichons.  Spoon over the hot chops and serve immediately.