Pork Dijonnaise

This recipe make me never want plain pork chops again! It is a family favourite.

1. 1

   Put the butter and oil into the saucepan pan and fry the chops quickly, in batches, on each side. Put into an ovenproof dish in a single layer. Season the chops well with salt and pepper.
   
   Put the onions into the pan stir well with the fat and cover. Cook over a low heat until onions are really sweet smelling and completely translucent. Don’t skimp on time here –onions are a big part of the flavour and if they’re not properly cooked here the flavours will never work well. Add the lardons and turn the heat up for a few minutes to fry off the bacon.
   
   Mix the mustard and thyme with the onions/bacon mix and divide this mixture between the chops piling the mustard and onions on the top of each chop. Press breadcrumbs into the mixture on each chop.
   
   Put wine, water and stock cube into same pan and season well with salt and pepper. Bring to the boil then pour around chops so liquid comes up to level of the breadcrumbs but doesn’t cover the chops. Cook any left over juice in saucepan for about 20 minutes. Bake pork uncovered for 40 minutes.
   
   Remove the liquid and put into saucepan. Cover chops and keep them in a warm place. Reduce the liquid to 150ml (it should have reduced to this in the pan already) and add the crème fraiche. Taste. If the flavour is good and the sauce is very runny thicken slightly with a little cornflour mixed with cold water first. The sauce shouldn’t be too thick but a syrupy consistency - creamy with a good mustard tang.