Côte de Porc Charcutière (Pork Chop with Gherkin Sauce)

• 2 pieces Bone-in pork chops, about 2.5 cm thick
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 25 g Butter
• 1 large Shallot
• 120 ml Dry White Wine
• 180 ml Chicken stock
• 1 ½ tbsp Dijon mustard
• 60 g Sweet gherkin pickles
• 10 g Fresh parsley

1. Heat the oven to 200°C (390°F). Pat the pork chops dry, then season both sides with the fine sea salt and black pepper.
2. Heat the olive oil and half the butter in a frying pan over medium-high heat. Sear the chops for 2 to 3 minutes per side until deeply golden, then transfer the pan to the oven and cook for 8 to 10 minutes, until the chops are just cooked through and still juicy.
3. Lift the chops onto a warm plate and rest for 5 minutes. Pour off excess fat from the pan, leaving the browned bits behind.
4. Finely chop the shallot, gherkins and parsley. Return the pan to medium heat, add the shallot and cook for 1 to 2 minutes until softened.
5. Add the wine and simmer for 2 to 3 minutes, scraping up the browned bits, until reduced by about half. Add the chicken stock and simmer for 3 to 4 minutes until slightly reduced.
6. Lower the heat and whisk in the Dijon mustard until smooth, then stir in the remaining butter to gloss the sauce. Fold in the gherkins and parsley, then spoon the sauce over the rested chops and serve straight away.

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