Season thin pork escalopes with freshly ground black pepper and a little sea salt, and fry until golden in hot olive oil.
Drain and set aside, covered, to keep warm. Sauté a finely chopped shallot for a few minutes, then add a half glass of
dry vermouth, a Tbs or two of grain mustard and 2-4 Tbs double cream. Simmer, stirring well, for 3-4 minutes, until
the alcohol boils off and the sauce thickens, then serve over the escalopes, along with sautéed potatoes and a green veg.