Pork Chops with Camembert Sauce

This is beyond yummy and super rich. We like to have a nice acidic German Riesling or Champagne with it for dinner. We soak up the extra sauce with some plain rice.

2-4 pork chops, pork fillets, whatever pork you want
1 tbsp butter
3 tbsp dry white wine
1/2 to 3/4 cup heavy whipping cream or creme fraiche
1 tbsp chopped fresh mixed herbs such as marjoram, sage and thyme
1/2 wheel Camembert cheese (4 oz), rind removed, sliced
1 1/2 tsp Dijon mustard
freshly ground black pepper
fresh parsley, to garnish

1. Melt the butter in a heavy pan over medium-high heat until it begins to brown, then add the meat. Cook for 5 minutes, or until just cooked through and the meat is springy when pressed. Transfer to a warm dish and cover to keep warm.



2. Add the wine and bring to the boil, scraping the base of the pan. Stir in the cream and the herbs and bring back to the boil.



3. Add the cheese and mustard and any accumulated juices from the meat. Add a little more cream if needed and adjust the seasoning. Serve the pork with the sauce and garnish with parsley.