Pork Saute

For four persons
Four pork chops (tonkatsu use) - 150 gms each
30g unsalted butter
Salt four picks
Pepper

For the sauce:
200g of onion (50 per person)
50g of pickles
Half cup of white wine
One tablespoon of white wine vinegar
30g of unsalted butter
2/3 teaspoon of flour
Buillon cubes - one to two
20g of mustard

Cut the onion in half and then slice 90 degrees to the fibres, melt the butter in a saucepan, add the onion, heat under a very low heat. Add a little water if it looks as though it may burn. Once onion browns, add flour and heat.

Add the white wine and wine vinegar, dissolve any bits from the bottom, once dissolve heat gently until acid part is flown off.

Boil a cup of water to dissolve the soup cube, put into the above once boiling and mix while hot. Once thickened a little, stop the heat and then add the mustard (although keep in another bowl and add the mustard last).

Cover both sides of pork with salt - a pinch each. Leave for ten minutes or so until watery part comes out. Tie up with tako ito. Put the butter in the frying pan, after heating and bubbles dying down put in the pork and reduce to medium heat. Once colour comes to the meat, reduce the heat, tilt the frying pan and then brown while spooning over the oil Once coloured turn over and then continue until cooked in the center. Let rest for a couple of minutes. Mix the juice from the cooking into the sauce and add pepper, slice the pickles and then serve.