Pork chops charcutières

Peel and chop the onion.
Lightly salt the pork chops.
Crush the pepper.

Heat a little butter and oil in a frying pan.
When it is very hot, sear your pork chops on each side.

Chop the cornichons.

Remove the chops, lower the heat and put the onion to sweat for a few minutes in the same pan.
When it is browned, deglaze with white wine and vinegar, and reduce to 2/3.
Add the tomato paste and cook for a few minutes, then add the veal stock, crushed pepper and pickles.

Then put back the pork chops (and any juice they made).
Let simmer 10 min with a lid.

Check with a small incision that the meat is cooked (it should no longer be pink).
Then let stand a few minutes out of the fire without lid so that the flesh can relax.

Serve on hot plates.

You can also use some pork shoulder (contains a bit more fat); it will be more savory, especially if you use a barbecue (it this case make the sauce on the side).
Make sure to buy some quality pork.