Food Network: Mustard Pork Chops

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Mustard Pork Chops
Recipe courtesy Nigella Lawson, 2007

Directions
I love the old French favourites, the sorts that evoke
not the supercilious waiter and theatrically-removed silvered dome of the big name
restaurants, but rather the small town bistro, all warm wood and rough red.

This is possibly the easiest route to a proper, filling and yet strangely delicate
dinner. The pork is cooked for just enough time to take away pinkness but ensure
tenderness within, and gloriously scorched without. The mustard, cider and cream
add comfort and piquancy. To soak up the gorgeous juices, and to serve as a
fantastically quicktime potato substitute, I serve up gnocchi alongside. You could
always add a little lemony fennel, sliced thinly, or a green salad if you're in
the mood.

Ingredients
2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon 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.