Chop the half shelled walnuts coarsely. Heat the butter in a frying pan, as soon as the butter is bubbly, put in the pork chops to brown for 7 minutes on each side. Salt, pepper. Take the chops out of the frying pan, keep warm. Pour the lemon juice into the cooking fat, add the coarsely chopped walnuts and a dash of Cayenne. Use a spatula to mix and to detach the juice from the bottom of the pan. Add the cream, thicken over a high heat, stirring continuously. Adjust the seasoning. Serve the pork chops coated with the sauce.
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6 pork chops
3 1/2 oz half shelled walnuts
1/2 lemon
3/4 cup crÅme fraöche
2 1/2 tbsp butter
salt, pepper
Cayenne pepper
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5
mn
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20
mn
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If the pork chops are thick, brown them in the frying pan, then bake them in the oven.
