Jarlsberg chops

Method

Dice the bacon and the shallot finely. Slice the cheese thinly. Dry off the chops with paper towels. Heat up a 12 inch aluminium or cast-iron skillet over a medium-low flame. Melt 2 Tbl of lard into the pan. Sear the chops, on one side, until well-browned, turn the chops over and season this side with salt and pepper. Sear the other side until well-browned, turn them over and season with salt and pepper. Check for doneness and remove the chops from the pan.

Preheat the broiler. Place the oven rack on the rung closest to the broiler.

Melt 1 Tbl of lard into the pan. Throw in the diced bacon and saute until it is rendered and brown. Add the shallot and saute until it soft but not brown. Throw in the tarragon leaves. Stir. Add the tomato paste and saute until it is well-integrated. De-glaze the pan with wine. Make sure to scrape the bottom of the pan to pick up the brown-bits. Add the cayenne. Pour the juices which have accumulated under the chops back into the pan. Pour in the water. Reduce the sauce slightly and adjust the seasoning with salt and pepper to taste. Slide the chops back into the pan, turning them in the pan to coat with the sauce. Pile the Jarlsberg cheese on the top sides of both chops. Sprinkle some tarragon leaves over the cheese. Place the pan under the broiler until the cheese bubbles. Remove the chops to a serving platter. Check the sauce for proper consistency and reduce if necessary. Pour the sauce over the gooey chops.