In the pan, melt 1-2 Tbl of butter and sweat the onions down. Deglaze the pan with white wine. Reduce slightly. Pour in the creme fraiche. Pour the drippings which have pooled under the chops into the pan. Add the ground cayenne and nutmeg. Reduce the sauce - but not too severely. Check for seasoning (especially pepper). Return the chops to the pan. Turn the chops in the sauce. Serve the chops and sauce over rice or pasta.