Pork chop with cornichon sauce.

S4

4 pork chops
110ml white wine
30g Dijon
1o thinly sliced cornichons
1 small onion, chopped
10ml cake flour
5g parsley, finely chopped
225ml veal stock, or cubes if no stock available
half a ice cube of demiglace if you have it
15ml oil
15g butter
s&p
a baguette

Put oven at 200c. Use a frying pan that can handle the oven.
Heat the oil and butter. Season the chops and once the pan is really hot, throw in the chops.
Fry on each side for 3-4 minutes then place the whole frying pan in the oven for 8 min.
rest the meat once done on a hot plate with foil cover. Saute the onion in the same pan till brown then stir in the flour and mix. Pour in the wine and reduce to half, make sure to scrape the pan. Then pour in the stock and reduce that to half. Then take the pan of the heat and stir the Dijon into the pan along with thinly chopped cornichorns , the parsley and the juices from the meat plate. Add the demiglace just before serving, if you have it that is. Season and pour over the chops.
Serve with the baguette to soak up the sauce.

drink: nothing