Mustard Pork Chops

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Mustard Pork Chops (from Nigella Lawson — nigella.com)

This serves two.

2 pork chops (approximately 1 pound total)
2 tsp garlic-infused oil (I crushed a garlic clove into some olive oil for a few minutes beforehand; you can use any oil, as the recipe didn't specify)
1/2 cup hard cider (I used Angry Orchard crisp apple)
1 tbsp grainy mustard
1/3 cup whipping cream/heavy cream

A package of gnocchi (found in the fresh pasta section of the grocery store). The gnocchi is what makes this dish fantastic! They are prepared like perogies — put them into a large pot of boiling water. It takes two or three minutes for them to float to the surface, and then they’re done! (There are package instructions.) 

METHOD

Cut the fat or rind off the chops, and then bash them briefly but brutally (Nigella is British!) with a rolling pin between two pieces of clingfilm to make them thinner. I had thicker bone-in pork chops — Modern Meat trims fat — so I did not do this.

Heat the oil in a heavy-based pan and cook the chops over a moderately high heat for about 5 minutes per side. Remove them to a warmed plate. I used a meat thermometer so as not to do my usual over-cooking. 

Pour the hard cider into the pan, still over the heat, to de-glaze 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 it, make sure you put them into the pan to absorb any spare juices before adding them to your plates.

You could also make mashed potatoes instead. I served this with broccoli, but any vegetable would be fine, or a salad. 

We loved this!!

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