Côtes de Porc Charcutière

Method

1. Season the pork chops generously with salt and pepper, then brush one side lightly with 1 tablespoon of mustard.
2. Heat a heavy skillet over medium-high heat and sear the pork chops for 4 minutes per side until a deep golden crust forms, then remove them from the pan and set aside.
3. Deglaze the pan with the white wine, scraping up the browned bits from the bottom, and let it reduce for 2 minutes.
4. Stir in the remaining 1 tablespoon of mustard and the sliced cornichons, cooking the sauce over medium heat for 3 minutes until slightly thickened.
5. Return the pork chops to the pan, spoon the charcutière sauce over them, and simmer gently for 15 minutes until the pork is cooked through and the flavors have melded together.
6. Serve the côtes de porc immediately, topped generously with the mustard-cornichon pan sauce.