Pork chops in creme fraiche

Method

Chop the onion finely. Eliminate the excess moisture from the chops with paper towels. Heat up a 12 inch aluminium skillet over a medium flame. Sear the chops on both sides in peanut oil. After turning, season each side with salt and pepper. Reduce the flame to medium-low. Check the chops for desired doneness. (Medium-well is my preference.) Remove the chops and degrease the pan.

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.