recipe: pork chops diane

like many other things i'm learning to cook, this just sort of appeared to me as i was standing in whofo this evening. i realized i'd not cooked a pork chop before, so...the sauce is apparently something i'd read in a cookbook, made from memory, and then went back to find out what it was called. happens all the time. so this is really just a faux steak diane.

assembly:
2 nice thick pork chops - i think they weighed about a pound and a third total
salt
pepper
butter

heavily salt and pepper the chops on both sides, and let warm up to room temperature. meanwhile heat up a pretty heavy skillet over medium-high heat. when you're ready, throw in a little knob of butter, and when melted add the chops. don't crowd the pan - if i had to make more than two, i'd do it in two batches. cook, turning halfway through, until just barely cooked - trichinosis is virtually a non-issue in the US, so cook your pork pink. pull out and let rest while you make the sauce.

finish:
a few shallots, chopped fine
vermouth (or cognac, if you are rich or well-to-do)
cream
dijon mustard
a little more salt and pepper

toss the shallots into the pan, still over medium-high heat. stir for a minute or two, then add a hearty splash of the liquor of choice. it'll at the very least steam enthusiastically, and if you're lucky and it's high-proof it'll burst into a giant column of flame. don't burn your eyebrows. once that's reduced a bit, stir in your cream and a spoonful of mustard. let the cream thicken, add the chops back in, stir, and serve.

serves one person if they like two chops, or two people if they are sensible.