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.