Pork chop with mustard cream sauce

Ingredients for 4 servings:

• 4 pork chops
• 1 onion(s)
• 1 tbsp clarified butter
• 2 tsp mustard, medium hot
• 2 tbsp mustard, grainy
• 1 bunch of parsley
• 150 ml white wine
• 250 g crème fraîche
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Low-temperature cooking

Preheat the oven and an ovenproof dish to 80°C (180°F). Season the cutlets with salt and pepper, heat the clarified butter, and sear the cutlets for 1.5 minutes on each side. Place in the ovenproof dish, brush with 2 teaspoons of medium-hot mustard, and immediately bake in the oven at 80°C (180°F) for 1 to 1.5 hours. Chop the onion and sauté in the pan juices, deglaze with white wine, and reduce by half. Mix in the crème fraîche and grainy mustard, season with salt and pepper, and heat until the sauce thickens. Chop the parsley and stir in the chopped parsley just before serving. Serve the cutlets on warmed plates with rice and sauce. Serve with red wine onions.