6 pork chops
2 eggs
150 g of butter
150 g of heavy cream
2 large tablespoon of Dijon mustard
100 g of breadcrumbs
salt and pepper
* I tend to liberally interpret some of these ingredients, better to have more to mop up than none!
Preparation
Beat eggs in one bowl and place breadcrumbs in another
Place chops one at a time in the egg then in the breadcrumbs making sure to press down to get the breadcrumbs adhering to the chop
Melt butter in pan and place chops on low heat 7 min per side
Add salt and pepper and keep covered on low heat for 15 min (turning once)
Remove them carefully from pan keeping the breadcrumbs fixed place on serving dish
Turn off heat and add cream and the mustard making sure to gently scrape the bottom with your wooden spoon
Pour sauce over the chops and serve immediately
Serve with flat noodles along with a Côtes du Rhône, a Mâcon (white) from Burgundy or even a Rosé Côtes de Provence.
Notes on a “dish”
This is a hearty meal and won’t leave you leave hungry. It’s also rich, I don’t know if the heavy cream, eggs, and butter had anything to do with that but thought you should know. I divided the recipe and used three nice sized chops (not thick) on the bone. Flat noodles and washed down with a Côtes du Rhône. No immediate swimming after this meal.