Name: Gourmet pork chops
Yield: 6 servings
Cuisine: Boil
Ingredients: 15.00 ml salt; 5.00 ml garlic cloves, crushed; 5.00 ml fresh thyme chopped; black pepper freshly ground; 6.00 pork loin chops; 30.00 ml butter; 2.00 onions medium, chopped; 1.00 garlic cloves, crushed; 375.00 ml wine dry white; 375.00 ml stock beef; 125.00 ml tomato purée; 50.00 ml fresh parsley chopped; 15.00 ml Dijon mustard; 85.00 ml gherkins finely chopped; 10.00 ml brown sugar soft; black pepper freshly ground; 50.00 ml oil

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Ingredients (17)

15.00 ml	salt
5.00 ml	garlic — cloves, crushed
5.00 ml	fresh thyme — chopped
	black pepper — freshly ground
6.00	pork loin chops

SAUCE

30.00 ml	butter
2.00	onions — medium, chopped
1.00	garlic — cloves, crushed
375.00 ml	wine — dry white
375.00 ml	stock — beef
125.00 ml	tomato purée
50.00 ml	fresh parsley — chopped
15.00 ml	Dijon mustard
85.00 ml	gherkins — finely chopped
10.00 ml	brown sugar — soft
	black pepper — freshly ground
50.00 ml	oil

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Method:

Blend the salt, garlic, thyme and black pepper and crush to form a paste. Rub each chop on both sides with this paste, cover and chill for about 4 hours.
Melt the butter and sauté the onion and garlic until translucent.
Add the remaining ingredients except the gherkins, brown sugar and pepper and heat over medium heat until reduced to about 400 ml (1 3/5 cups). Stir in the gherkins and brown sugar and season to taste with black pepper. Set aside and keep warm.
Heat the 50 ml oil in a fairly large pan and fry the chops on both sides until golden brown and done.
Remove from the pan. Spoon some of the hot sauce on the plates and place the pork chops on top. Garnish with fresh herbs and serve with roast baby potatoes, vegetables in season and a green salad.