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Mustard Pork Chops

We have been making these quick and wonderful pork chops for years: the succulent sauce comes together in mere minutes after frying up the chops. We like to use bone-in pork chops because they tend to be more flavorful, though they take a bit longer to cook.  Serve them with sweet potato mash or buttered gnocchi, and a tossed green salad.

Mustard Pork Chops

2 pork chops
2 tsp. garlic olive oil, or regular olive oil and 1 small clove garlic, minced
4 fl. oz. apple cider
1 heaped tbs. grainy mustard
3 fl. oz. heavy cream

Trim the pork chops of any excess fat, then put them between two sheet of plastic wrap and bash them briefly with a rolling pin 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 in the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so, then stir in the mustard and cream. Let the sauce continue cooking before pouring over the pork chops to serve.

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