Combine salt and pepper into a mixing bowl and season the pork chops on both sides. Dredge the pork chop with a little flour - shaking off the excess.
Heat oil in a large fry pan over a medium-high heat. Add the pork chops, reduce to medium and cook until browned and just done. Roughly 2 to 3 minutes on each side depending on the thickness of the meat. Transfer to plate, cover with foil and let it rest.
With the pan jus, on a medium low heat, add shallot to saute until soft, then add sherry, deglazing the pan and let sherry evaporate. Remove from heat an stir in mustard and cream. Season to taste with salt and pepper.
Salad
Clean and scrub potatoes if required. Peeling is optional. Stab Potato with a fork.
Place the potatoes in pot of salted water and bring to the boil then back down a simmer for about 15 minutes or until cooked. Leave aside to cool and cut into quarters (or eighths).
Meanwhile, whisk up your mayonnaise by combining your egg yolk (with mustard) with oil incrementally until you emulsify yolk and oil. Season with a little salt and pepper and some lemon juice. Combine with dried parsley and thyme.
Construct your salad, by mixing potatoes, celery, onions and flavoured mayonnaise. Season to taste with salt and pepper and serve.
NOTES
Cheap Sherry link ($30):
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
