*Ingredients: 2 persons.

°360 gm pork chops, boneless
°1 gram ground pepper
°40 grams leeks
°15 ml rapeseed oil
°7 gm unsalted butter
°65 ml chicken broth
°10 ml Dijon mustard
°23 ml whipping cream 35%
°1/4 lemon squeezed in juice
°aluminum foil

* Preparation:

Pat the slices well on a paper towel and sprinkle with pepper. Finely chop the French shallot. For reservations.

Heat a heavy-bottomed skillet over a dry medium-high heat. When it is hot, add the oil, and shake the pan to better cover it with the oil. Add the slices and fry for 2 minutes on each side. Transfer the slices to a plate, cover them with aluminum foil and keep them warm in the oven.

Meanwhile, add butter to skillet and fry shallots over medium-high heat, stirring, for 3-4 minutes, until softened. Add the broth and bring to a boil, scraping the bottom of the pan for 2 minutes. Add mustard and cream, bring to a boil again, then add lemon juice. Return pieces to skillet and simmer, uncovered, until sauce has thickened slightly and meat is tender, 3-4 minutes. Salt to taste.

Served on hot plates.

Enjoy !