Sauteed pork chops a la charcutiere

Preheat the oven to 325F.

Preheat a large skillet on medium heat; melt half of the butter with the vegetable oil until the fat sizzles and is very hot.

Season the chops with salt and pepper. Raise the heat to high and sear the chops about 3 to 4 minutes until golden brown, shaking the pan so they do not stick.

Flip the chops and cook the same time on medium heat.

Transfer the chops to a tray. Degrease the pan.

Melt the remaining butter over medium heat and add the onions.

Add the mushrooms and oregano; cook 3 to 5 minutes, stirring once in a while.

Deglaze with the white wine, add the veal stock, and scrape the brown bits off the bottom with a wooden spoon.

Bring to a boil on high heat, then simmer on medium about 5 minutes.

Add the cream and simmer a few minutes until the sauce coats the back of a spoon.

Add the Dijon and the gherkins and mix; the sauce thickens. Keep it on low heat, taste and adjust seasoning.

Add the juices from the tray, return the chops and spoon sauce over them; cook 1 to 2 minutes more until the sauce thickens again.

Serve immediately with the sauce spooned over, garnished with chopped parsley.