Mustard Pork Chops
Introduction
This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked just enough time to take away any pinkness but ensure tenderness within, and is gloriously scorched without. The mustard, cider and cream add comfort and piquancy.
To soak up the juices, and to act as a fantastically quicktime potato, substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
And please read the Additional Information section at the end of the recipe before proceeding.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
2 pork chops (approx. 450g/1lb total)
2 teaspoons garlic infused olive oil (or regular olive oil)
125 millilitres cider
1 tablespoon grainy mustard
75 millilitres double cream
2 pork chops (approx. 450g/1lb total)
2 teaspoons garlic flavored oil (or regular olive oil)
½ cup hard cider
1 tablespoon grainy mustard
⅓ cup heavy cream
Method
Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between two pieces of clingfilm to make them thinner.
Heat the oil in a heavy-based pan and cook the chops over a moderately high heat for about 5 minutes a side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream.
Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with it, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
Pour the hard cider into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream.
Additional Information
For gluten free: most grainy mustards are gluten free but check the ingredients listed on the jar.
MAKE AHEAD / STORE: It is not advisable to make ahead or store.
