Step 1: 2 hours before starting cooking, salt rub the pork chops on both sides. Sprinkle with black pepper and leave on the counter.

Step 2: In large frying pan, melt 1 tablespoon (14g) of butter and 1 tablespoon (15ml) of olive oil over medium heat. When the butter is melted and foamy, add the pork chops and cook 7-8 minutes on each side. Set aside on a plate and cover with foil. Do not wash/rinse the frying pan.

Step 3: In the same pan, over medium heat, add 2 tablespoons of butter (28g). When foamy, add the diced shallots and garlic cloves, and cook for 5 minutes until lightly caramelized. Add the mushroom slices and thyme. Cook for 10 minutes, stirring occasionally, until the mushrooms are cooked through.

Step 4: Add 2 tablespoons of flour and stir until the mushrooms are evenly coated in flour and the flour is moist. Add the vegetable stock, ½ cup at a time, stirring well between each addition to avoid lumps. Stir in the crème fraiche and grainy mustard. The sauce should be homogeneous and creamy. Taste and adjust seasoning (salt, pepper), if needed.

Ingredients:

Step 5: Place the pork chops back into the pan with the sauce and cook for 5 minutes. Serve immediately over white rice or French beans.