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MUSTARD PORK CHOPS

MUSTARD PORK CHOPS

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Serves: 2

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

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 just enough time to take away any pinkness but ensure tenderness within, and is gloriously scorched without.  The mustard, cider and cream add comfort and piquancy.

To soak up the juices, and to act 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.

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Ingredients

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  • 2 pork chops (approx. 450g/1lb total)
  • 2 teaspoons garlic infused olive oil
  • 125 ml cider
  • 1 tablespoon grainy mustard
  • 75 ml double cream
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Method

  1. Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between two pieces of clingfilm to make them thinner.
  2. Heat the oil in a heavy-based pan and cook the chops over a moderately high heat for about 5 minutes a side. Remove them to a warmed plate.
  3. Pour the cider into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream.
  4. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with it, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

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  • I love this dish. Fast and simple not much washing up! I am just seeing the Nigella Kitchen series in Australia and can't wait to try roastini gnocchi!

    Posted by Rayleen on 5th Dec 2011 at 6.28

  • I've made this for my daughter and I a couple of times now. Its so easy yet yummy and so quick to do, from walking in the door to on the table in twenty minutes.

    Posted by melanieh12 on 4th Oct 2012 at 21.25

  • Am trying this tonight, suprise for the wife I will let you know how it goes

    Posted by CBS on 29th Oct 2012 at 6.35

  • Went very well but I added too much cream

    Posted by CBS on 29th Oct 2012 at 22.24

  • Did it for the wife so now doing it for the inlaws

    Posted by CBS on 17th Nov 2012 at 6.30

  • Made this loads of times and found Stella artois cidre works best. Love it.

    Posted by chikey on 11th Dec 2012 at 17.39

  • After you have wiped up the last of the creamy sauce with some bread, take some more bread, go back to the pan you cooked the chops and sauce in and wipe away. Heaven.

    Posted by craig74 on 8th Jan 2013 at 11.24

  • Great Recipe - Try it with sirloin steak and use a strong dijon and lose the cider. Amazing!

    Posted by Beaneyman on 31st Jan 2013 at 14.02

  • I've lost count how many times we've had this. It's so simple to make and really tasty. We always keep wholegrain honey mustard and a pack of gnocchi in the pantry just waiting.

    Posted by richardbunn on 25th Feb 2013 at 0.30