Mustard Pork Chops
Serves 2
  • 2 pork chops (about 150 grams each)
  • 125 ml cider (1/2 cup)
  • 1 tablespoon mustard
  • 60 ml cream (1/4 cup)
  1. Rinse the pork chops and pat dry with paper towel. If the pork chops are very thick, place them in a Ziploc bag or in between 2 sheets of clingfilm and bash it with a rolling pin until they are thinner.
  2. Drizzle olive oil on both sides of the pork chops and season well with salt and freshly ground black pepper.
  3. Heat a frying pan on high heat until very hot, turn the heat down to medium-high and add in the pork chops. Don't touch the pork chops until one side is well browned, about 3 to 5 minutes. Turn the pork chops over and cook for another 3 to 5 minutes until fully cooked through. Turn the heat down if necessary.
  4. Remove the pork chops onto a serving plate. Cover with aluminium foil and let rest for 3 minutes while you prepare the sauce.
  5. Add in the cider and whisk to get all the bits stuck onto the frying pan loose. Bring to a boil on high heat then turn the heat down to the medium and boil for 1 minute. Stir in the mustard, followed by the cream. Season with salt and freshly ground black pepper.
  6. Spoon the sauce over the pork chops and serve immediately with sides - like mashed potatoes and boiled/sautéed greens.
Naggy Notes
- Adapted from Nigella Lawson's Mustard Pork Chops
Recipe by Foodie Baker at