Côtes de Veau Dijonnaise

Fine mustard is associated with wine-growing areas because ‘ver jus’, or acid grape juice, is one of its essential ingredients. The Burgundian taste for mustard goes back a long way and the medieval Dukes of Burgundy, with their capital at Dijon, would present their guests with a barrel of mustard to take home. The following recipe is equally good made with pork chops.