Chops in a malty mustard sauce

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. 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 malt vinegar, scrape the bottom of the pan and reduce until all of the liquid vanishes. Deglaze again with white wine. Pour in the creme fraiche. Pour the drippings from under the chops into the pan. Reduce the sauce, but do not reduce this sauce too severely. Creme fraiche is prone to breaking if pushed too far. Check for seasoning. Stir in the mustard. Turn off the flame. Return the chops to the pan. Turn the chops in the sauce. Serve over pasta.