Mustard Pork Chops

Now that Nigella Express has finally made it to our screens I can reaquaint myself with all the lovely recipes from the book I received at Christmas. One of the recipes I had bookmarked to try was on the first episode- Mustard Pork Chops! My son and I were watching the programme (as is our new habit!) and he suggested we try them out for dinner. We were unable to find gnocchi to serve with it (hmmmm, I think we might have to have a go at making them....) so we opted for our trusty oven baked potato wedges and also sneaked in some steamed vege.

I have never 'bashed' out a pork chop as is the method for this (and a few other pork chop recipes of Nigella's) and had always thought it to be flipping unnecessary. I was wrong! My son was determined that we should follow this step, which gave bigger chops and they cook so much more evenly and quickly- they are hands down the best pork chops I have ever had! I am a convert, all pork chops shall be bashed in the future!!!!!! The sauce is quick and easy (if a little calorific- that rhymes with terrific so I think I will stick with it!) and very tasty. A fabulous meal in next to no time, I will be making it again! (maybe next time with the gnocchi!)

Mustard Pork Chops

2 pork chops, about 1-pound total weight

2 teaspoons infused oil

1/2 cup dry cider

1 tablespoon grain mustard

1/3 cup heavy cream

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.