2 Nash’s pork chops, about 1 pound total weight
2 teaspoons oil
1/2 cup hard cider
1 tablespoon fresh-ground mustard (see our Whole Grain Mustard recipe)
1/3 cup heavy cream
Cut the fat or rind off the chops, then pound them with a rolling pin or meat mallet to make them thinner. Heat the oil in a pan, 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. Gnocchi (potato dumplings) make a great accompaniment. Make sure you turn them in the pan to absorb any spare juices.
We thank Nigella Lawson of The Food Network for this delicious recipe.