Joanne Harris, Fran Warde
By Joanne Harris and Fran Warde
Côtelettes de Pore à la Moutarde: a quick and easy way to make simple pork chops special. Good with Sauté Potates. For a real treat, include kidneys with pork chops.
Sprinkle the chops with salt. Melt 30 g butter in a large frying pan, add the chops and cook for 12 minutes a side until golden brown all over.
Remove the pork chops from the pan and keep them warm. Add the onions to the pan and sauté over a gentle heat – do not frizzle or brown them. Pour