Mustard Sauce with Pork Chops

Chops: Prepare (see basic recipe).

Sauce: Reduce temperature, perhaps add a little clarified butter to the frying pan, sauté onions in it. Let the gravy melt with the liquid, boil to half, strain, return the liquid to the frying pan. Add mustard and cream, let it boil up, season. Stir in sprouts, if desired, just before serving or use as garnish.

Tips – Use meat stock instead of vermouth.

– Replace mild mustard with another type (e.g. coarse-grained mustard).

Garnish: e.g. roasted new potatoes.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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