4 pork chops
Salt and pepper
1 tbsp. oil

SAUCE:

2 tbsp. white peppercorns, crushed
1 tbsp. Dijon mustard
1 1/2 c. light cream

Season the chops with salt and pepper. Heat the oil in a large saute or frying pan. Fry the pork for about 10 minutes on each side, until golden brown and cooked through. Remove to a heated platter and keep warm. Pour off any excess fat. Add the peppercorns to the pan and fry for a few seconds. Then add the mustard and cream. Stir well to pick up the brown gravy bits on the bottom of the pan and continue cooking gently until the sauce thickens. Add salt to taste. Spoon the sauce over the pork. Serve garnished with watercress or parsley and a tomato rose.