Pork Chops in Grainy Mustard and Mushroom Sauce

In large frying pan, melt 1 tablespoon (14g) of butter and 1 tablespoon (15ml) of EVOO over medium-heat. When the butter is melted and foamy, add the pork chops and cook 7-8 minutes on each side. 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. Cook for 10 minutes, stirring occasionally, until the mushrooms are cooked through.

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.

Taste and adjust seasoning (salt, pepper), if needed. Place the pork chops back into the pan with the sauce and cook for 5 minutes.

Serve immediately over white rice or French beans.