recipes

2 large spare rib or chump chops, about 1 cm thick
25 grams butter
1 tablespoon olive oil
2 large cloves garlic, crushed
1 glass white wine
150 ml double or whipping cream
1 ½ tablespoons whole grain mustard
1 ½ tablespoons Dijon mustard (smooth)
8 cornichons, chopped

Rub the chops all over with salt and pepper.  Put the butter and oil in a shallow pan set over a moderate to high heat and, when they start to froth a little, add the crushed garlic and seasoned chops.  Leave to brown, then turn and brown on the other side.  Lower the heat and continue cooking until the chops are no longer pink when cut into.

Lift out the chops, transfer to a warm serving dish and keep warm.  Pour off most of the oil from the pan leaving the sediment behind, then turn up the heat and add the wine.  Let it boil for a minute or so, scraping the sticky sediment in the pan and letting it dissolve.  Pour in the cream, swirl the pan about a bit, then let it bubble up a bit before adding the mustards and the chopped cornichons.

Taste for seasoning; you may need a little salt and possibly black pepper.  The sauce should be piquant and creamy.  If you want, you can garnish the sauce with a few drops of liquor from the cornichon jar to sharpen it up.  Pour the sauce over the chops and serve.  Enough for two with mashed or unbuttered potatoes.