Sprinkle the chops with salt. Melt
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 in the white wine, increase the heat and reduce the sauce by half.
Mix in the mustard, reduce the heat again, then add the remaining butter in small pieces. Use a balloon whisk to form a smooth glossy sauce. Finally, stir in the gherkins and serve the sauce with the pork chops.