Pork Chops

Ingredients

Heat 30 g of butter and 2 tablespoons of oil in a skillet; add the pork chops and cook for 6–7 minutes per side, then remove them from the pan.
In the remaining pan drippings, brown 4 minced shallots (or the chopped onion) and pour in the dry white wine; once the alcohol has evaporated, add one tablespoon of tomato paste diluted with half a glass of broth.
Finely chop one tablespoon of capers with 50 g of pitted green olives and 2 pickled gherkins, then stir the mixture together with one tablespoon of sweet mustard.
Add this mixture into the pan sauce and let the flavors meld for a few minutes; return the pork chops to the sauce, stir in a handful of chopped parsley, season with salt and pepper to taste, and serve.