1. Sprinkle the chops on both sides with salt and pepper. Dredge lightly on both sides in flour.

2. Heat 3 tablespoons butter in a heavy skillet large inough to place the chops in one layer. Cook chops over moderately low heat 8 to10 minutes and turn. Cook, uncovered, 15 minutes longer.

3. While the chops are cooking, place the endive in a heavy sacuepan. Add the remaining tablespoon of butter, salt and pepper, and the water. Cover closely and simmer 25 minutes. Take care that they do not burn. If necessary, add a bit more water.

4. When the chops are done, transfer them to a warm platter and cover with foil.

5. Add the shallots to the skillet and cook, stirring with a wooden spoon, for 30 seconds. Add the cognac and flame it. Stir with the spoon to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the cream and cook, stirring, over high heat. Cook about 5 minutes or until the cream is thick and smooth. Strain the sauce into a saucepan and add salt and pepper to taste.

6. Preheat oven to 400 degrees.

7. Arrange the chops in one layer in an oval gratin or baking dish. Press the endive gently to remove any liquid. Arrange them around the chops. Spoon the sauce over all and sprinkle with the cheese. Bake, uncovered, 15 minutes.

Yeilds: 4 servings.