INGREDIENTS:
°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
°salt
°aluminum foil
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PREPARATION:
Pat the cuts well on a paper towel and sprinkle with pepper. Finely hack the French shallot. For reservations.
2. Heat a weighty lined skillet over a dry medium-high intensity. At the point when it is hot, add the oil, and shake the dish to more readily cover it with the oil. Add the cuts and broil for 2 minutes on each side. Move the cuts to a plate, cover them with aluminum foil and keep them warm in the stove.
3. In the interim, add margarine to skillet and broil shallots over medium-high intensity, mixing, for 3-4 minutes, until relaxed. Add the stock and heat to the point of boiling, scratching the lower part of the search for gold minutes. Add mustard and cream, heat to the point of boiling once more, then add lemon juice. Return parts of skillet and stew, revealed, until sauce has thickened marginally and meat is delicate, 3-4 minutes. Salt to taste.
4. Served on hot plates.
Enjoy !