For 4 people
For 4 people
Take the pork chops and brush them lightly with mustard. Sprinkle them with thyme and place them in the refrigerator, covered with plastic wrap, for one hour.
Peel the carrots and cut them into sticks.
In a saucepan of boiling salted water, blanch the peas, snow peas, and carrots for 10 minutes. Refresh, drain, and set aside to keep them crisp.
In a hot pan, pour a tablespoon of olive oil and place the pork loins. Season with salt and pepper, then sear them over high heat for three minutes on each side to brown them evenly.
Deglaze the pan with white wine and continue cooking over medium heat for five minutes on each side.
In another hot skillet, add a tablespoon of olive oil and sauté the white onions, peas, snow peas, and carrots over medium heat for about 10 minutes. Season with salt and pepper to taste.
Serve the pork loins on warm plates, drizzled with the meat cooking juices.
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