Mustard Pork Chops

Total Time:
20 min
5 min
15 min

2 servings


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.

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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4.7 48
I've been making this one for years and am surprised I never rated it. If I could give it 10 stars, I would. It's just one of those recipes that becomes a process rather than a recipe. I started out with hard cider, but now I use Angry Orchard-- any one of their beers will do. Excellent! Half the bottle for the pan, the other half for me. I also use Dijon mustard instead of the grain. Always make the gnocchi! Nigella, you've contributed mightily to my gourmet go-to's! Thank-you! item not reviewed by moderator and published
I have made this at least 10 times. I use regular fresh apple cider and it turns out great. I keep gnocchi in the house just for this recipe! item not reviewed by moderator and published
This is so simple it's almost funny. I use a lighter cream and still get away with a delicious meal, but naturally heavy cream would be that much more wonderful. I've used thicker (1 1/2"chops to give more heft. Done the gnocchi with the mustard sauce and that is good too. item not reviewed by moderator and published
I did not have hard cider on hand so I used a white table wine instead and it was absolutely delicious. We had a little left over and it reheated surprisingly well. I look forward to trying it as written. item not reviewed by moderator and published
So easy and so good! The gnocchi tasted great with the sauce! Definitely will make this a lot. item not reviewed by moderator and published
Love this, esp. with gnocchi - nom nom : item not reviewed by moderator and published
This is one of my favorite pork chop recipes. I serve it with butternut squash ravioli. Delicious!! item not reviewed by moderator and published
These chops are simply AWESOME!!! and not time consuming. THIS IS A WINNER!! and perfect for guest if they like pork. item not reviewed by moderator and published
Saw this episode on the Cooking Channel, and made it that night. I used pear cider, because that's all that I could find...but the flavors were great. I also used boneless pork loin chops, pounded thinly, because that's what I prefer. I REALLY enjoyed this dish, as did my family. item not reviewed by moderator and published
Easy, tasty perfect for a weekday meal! item not reviewed by moderator and published

Not what you're looking for? Try:

Peach-Mustard Pork Chops

Recipe courtesy of Food Network Kitchen