Pork Chops “Avesnoise”

• 4 pork chops, cut from fillet
• 1 tablespoon olive oil
• 1 tablespoon

Trim excess fat from 4 good-sized pork chops and sauté them gently with a little oil and butter in a thick-bottomed frying pan; season to taste with salt and freshly ground black pepper.

When cooked, spread with a pommade made of finely grated Gruyère (about 6 tablespoons) mixed with