Mustard Pork Chops

From Nigella Express


This five ingredient meal is a delicious way to cook pork chops. It has a bit of a French influence, according to Nigella. Let the sauce boil for a bit at the end before taking off the heat, so the sauce will thicken.

Serves two (one of those rare two person recipes!)

Mustard Pork Chops

2 pork chops, about 1 lb. total weight

2 tsp. garlic oil (found with the rest of the oils in the market)

1/2 c. hard cider (found in the liquor section)

1 tbsp. whole grain mustard

1/3 c. heavy cream

1. Trim the fat from the chops, place them between some plastic wrap, and pound with a rolling pin to make them thinner.

2. Heat the garlic oil in the pan, and then cook the chops over a moderately high heat for about 5 minutes per side. Remove them to a plate when finished.

3. Pour the cider into the pan (which is still on the heat), to deglaze the pan. Let it bubble for about a minute. Add mustard and stir in the cream.

4. Let the sauce continue cooking for a few minutes before pouring over each plated chop.

Side dish suggestions: potatoes, or gnocchi, Italian potato dumplings.

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