“In the late seventies, my husband and I went camping in France. The weather was bad, it was wet and cold, but the campsite had a tiny restaurant where we found warmth and good food. When I asked for the recipe of the pork chops that we had just eaten (only just refraining ourselves from licking the plates), the lady who ran the campsite/restaurant started listing the recipe with the following, never-forgotten words 'Il y a des herbes Provençales' and whenever I mention these few words, the whole family knows what will be on the menu straight away.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Take care the chops are at room temperature. Season them with salt, pepper and herbs.
  2. Heat oil and butter in a frying pan and when hot, cook the chops to your liking. Remove them from the pan and keep warm.
  3. Put the mustard in the pan, stir well, and then add the wine. Bring to the boil and let it reduce a little. Serve with roast patatoes and a mixed salad, and a glass of the same wine that went into the sauce.

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