Instructions: Trim pork chops of outer fat, leaving only a 1/4-inch layer. Sprinkle with salt.

In a nonstick skillet heat oil; brown chops on both sides, then cook, uncovered, turning frequently for 20 minutes or until cooked through.

Transfer to a platter. Pour off all but a tablespoon of fat from skillet.

Add shallots and saute for a couple of minutes or until soft. Add wine and stir to dissolve brown particles. Stir in tomato paste, mustard and broth and boil down until nicely thick. Stir in pickles and finish with butter if you wish; season with salt and pepper. Pour over pork chops.

Yield: 2 servings

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