Pork chop with mustard cream sauce

Ingredients:

- 1 thick cut pork chop

- 1 tbsp of butter 

- 1 shallot  

- 1/2 clove of garlic  

- 1 shot brandy

- 200ml chicken stock

- 2 tbsp creme fraiche

- Chives to finish

- Gourmet Truffle Mustard

Directions:

-Begin by patting dry the pork chop and seasoning with salt. Set a pan over a medium high heat with a tbsp of olive oil and add the pork chop. Cook on each side for two minutes before turning down the temperature and adding a tbsp of butter.

- Baste the pork chop with the butter for 2 minutes each side before taking out the pan with the butter and allowing to rest while you crack on with the sauce.

- Add a small drizzle of olive oil to the pan and add the shallot. Cook for 2 minutes before adding the garlic and cooking for a minute. Pour in the brandy then light with a match to cook off the alcohol. Be careful not to burn yourself here.

- When the flame has died down add the stock and reduce by half before adding the mustard and creme fraiche. Season with salt and pepper.

- To serve, slice the chop on a diagonal then place on a bed of the mustard sauce.