Brown the pork chops in hot butter, controlling the heat to avoid burning the butter. Cook for 20 to 25 minutes, take out the chops and keep warm, salted and peppered. Pour the vermouth into a frying pan, scrape with the back of the fork to dissolve any juice stuck, boil and reduce the vermouth by half. Add the cream into which you have dissolved 2 level teaspoons cornstarch. Stir continuously, thicken, salt and pepper lightly. Put in the chops and the juice they gave out meanwhile. Bring to a boil. Serve immediately in a preheated dish, coat with the sauce. Serve with a bean purÄe or sautÄed potatoes or a green vegetable.
