Pork Chops with Mustard Sauce

Heat 2 tablespoons of olive oil in a skillet. Add the red onion and cook it until softens, then add the white wine. Continue to cook until you reduce the wine, then add the beef stock.

Add the capers, salt, and pepper. Bring to a simmer, then cook for 3-4 more minutes. Add the heavy cream, wholegrain mustard, and Dijon mustard. Continue to simmer for 2-3 more minutes, add the tarragon, then remove the skillet from the heat.

Melt the goose fat in another skillet. Fry the pork chops for 6-8 minutes on each side. Serve them with the mustard sauce.