Melt the butter in a frying pan and brown the chops without burning the butter. Deglaze the frying pan with the green peppercorn vinegar. Keep aside. Make a thick paste with the grated cheese and 2 tablespoons of cream, spread one side of each chop with this paste. Place the chops in an ovenproof dish and gratin slowly. Arrange one by one on the serving dish, be careful not to spoil the gratin. Keep warm. Deglaze the ovenproof dish with the vinegar kept aside. Add 2 more tablespoons of cream, boil while stirring, put through a fine sieve into a casserole. Salt and thicken by adding the cream, one tablespoon at a time, to taste. Heat without boiling. Pour under the chops. Serve with browned new potatoes.
