Mustard Pork Chops
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 (1/2 lb) pork chop, about 1-pound total weight
- 2 teaspoons infused oil
- 1⁄2 cup hard alcoholic cider
- 1 tablespoon whole grain mustard
- 1⁄3 cup heavy cream
directions
- Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
- Heat the oil in a pan, and then 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 deglaze 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, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
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RECIPE SUBMITTED BY
We love to eat :)
I'm an island girl living in Seattle, WA who loves to cook! I enjoy cooking for my family and friends, and I don't find many things more satisfying than sharing food and good memories with them. Plus they always seem to be hungry--perfect!
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