This is such a quick and effortless entree. The pork chops are tender and the pan sauce made of mustard, cider and cream adds comfort and piquancy.
2 pork chops
2 tsp. garlic-infused olive oil
1/2 cup cider or apple juice
1 tbs. wholegrain Dijon mustard
1/3 cup heavy cream
Trim the chops of any fat and season. Put them between 2 pieces of plastic wrap and give them a bash with a rolling pin to make them thinner.
Heat the oil in a skillet over a medium-high heat, then cook the pork chops for abut 5 minutes per side, until just done. Remove them to a warmed plate.
Add the cider to the pan, still over the heat, to deglaze it. Let it bubble for a minute or so, then stir in the mustard and cream. Let the sauce continue to cook and thicken for a few minutes, then pour over the pork chops to serve.
Serves 2
Cooking with Nigella 