Prepare the Potato Shallot Custards.
While the custards are cooling, prepare the Garlic Wine Sauce, and cover to keep warm. Sprinkle the chops with salt and pepper, using 1 turn of the pepper on each side of each chop. With your hands, rub the chops all over with the mustard, using 1/4 teaspoon on each side. Dust each side of each chop with 1/2 teaspoon of the curry powder.
Heat the oil in a large skillet over high heat until very hot. Add the chops and sautÈ for about 3 minutes on each side for rare, 4 minutes on each side for medium rare. For well done, youíre on your own.
To serve, place a Potato Shallot Custard on each of 4 plates, cross 2 chops over the custard, and drizzle with 3 tablespoons of the Garlic Wine Sauce.
Yield: 4 main-course servings