French Mustard Sauce Pork Chops

Ingredients

• 4 pork chops
• 2 shallots
• 12 medium sized gherkins
• 350 ml white wine
• 100 ml brown stock
• 2 tbsp mustard
• butter
• olive oil

Method

Season the pork chops generously with salt and pepper. Heat olive oil in a cast iron or stainless steel pan over high heat until it shimmers — you're aiming for the oil to smoke slightly. This temperature is non-negotiable: the chops need aggressive searing to develop the fond (the brown deposits on the pan base) that will become the backbone of your sauce. Lay the chops flat and leave them untouched for 3–4 minutes until the underside is deep golden, then flip and repeat. Transfer to a warm plate. The internal temperature should reach 63°C for medium; if your chops are thick, reduce the heat to medium and continue cooking in the same pan for another few minutes, testing with a meat thermometer.

Dice the shallots finely — aim for 3–5mm pieces so they dissolve into the sauce rather than sit as visible chunks. Return the pan to medium heat and add a knob of butter along with the shallots. Cook for 2–3 minutes, stirring occasionally, until the shallots turn translucent and soft. This is the base of a classical-french-technique reduction; the butter carries the flavour compounds and prevents the shallots from catching and browning.

Deglaze the pan with white wine, scraping the base with a wooden spoon to lift the caramelised proteins and fond into the liquid. The wine's alcohol will cut through the fat and pick up these flavours. Let the wine reduce by two-thirds — you'll see the surface area shrink visibly and the liquid thicken slightly. This concentrates the acidity and flavour; stopping too early leaves the sauce thin and sour. Add the brown stock and simmer for 2 minutes to marry the flavours.

Cut the gherkins lengthwise into thin batons. Stir the mustard directly into the sauce, then add the gherkins. Simmer for 1 minute — this is enough time for the mustard's sharpness to integrate and the gherkins to warm through without losing their acidic bite. The acid from both the mustard and gherkins balances the richness of the pork and the butter you'll finish with. Finish with a knob of cold butter, swirled in off the heat: this emulsifies the sauce and gives it a glossy, refined finish. Return the pork chops to the pan and turn them quickly to coat, then serve immediately on warmed plates.