Made this last night. Altered the quantities slightly - used juice of half a lemon, 0.5tsp garlic powder, 200ml stock and 150ml cream. Also decided to change the oil/butter after cooking the chops as it was burnt and wouldn't make for a nice sauce base - so I poured it off, cleaned the pan, and added another tbsp of oil and the remaining butter. I removed the garlic when making the roux, then returned after adding the stock and lemon juice. After seasoning with salt and pepper at the end, I added a tbsp of apple sauce and a tsp of dijon mustard and it took it to the next level. It really does need the addition of something sweet at least. Would recommend this recipe. Tasty, quick and easy. Had ours with spaghetti and a rocket salad.
