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Mustard Pork Chops

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
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Introduction

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.

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.

Mustard Pork Chops
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 2 pork chops (approx. 450g/1lb total)
  • 2 teaspoons garlic infused olive oil
  • 125 millilitres cider
  • 1 tablespoon grainy mustard
  • 75 millilitres double cream
  • 2 pork chops (approx. 450g/1lb total)
  • 2 teaspoons garlic flavored oil
  • ½ cup cider
  • 1 tablespoon grainy mustard
  • ⅓ cup heavy cream

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.
  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.

Additional Information

For gluten free: most grainy mustards are gluten free but check the ingredients listed on the jar.

For gluten free: most grainy mustards are gluten free but check the ingredients listed on the jar.

Tell us what you think

What 18 Others have said

  • I love mustard and I love Nigella's recipes. I also tried to make it, here is the recipe on my foodblog! http://cucinaquotidiana.blogspot.com/2014/03/nigella-lawson-maiale-alla-senape.html

    Posted by cucinaquotidiana on 3rd March 2014
  • I've made this dish before but also added a sliced onion to the pan after taking out the pork chops and before adding the cider. The onions get lovely and caramelised.

    Posted by AislingFoley on 3rd February 2014
  • I found this a really easy dish to make, as there were very few ingredients. It was absolutely delicious,though next time, I'll probably add half the suggested amount of mustard!

    Posted by Dublinbabu on 25th January 2014
  • I tried this tonight, 1st class. I added mushrooms and an onion served with tatties and green beans, superb.

    Posted by goldenwest on 22nd January 2014
  • Made this last night. It was so easy and delicious. Hubbie loved it so think it will become a firm favourite! Thanks :)

    Posted by sarabee on 6th October 2013
  • This was fantastic - can't wait to make it again next week! Thanks Nigella

    Posted by pretty_lucky on 1st September 2013
  • Love this dish! Tried it and blogged it on my own website The Thrifty Project: http://www.thethriftyproject.com/bargains/comfort-cooking/

    Posted by alicekelleher on 23rd July 2013
  • Am trying it again tonight on brother in law - will go easy on the cream this time.

    Posted by CBS on 21st June 2013
  • I add the gnocchi to the sauce just prior to pouring it over the meat, tastes great, well my BIL liked it. Am trying slow roasted garlic and lemon chicken tonight.

    Posted by CBS on 22nd June 2013
  • 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 February 2013
  • Great Recipe - Try it with sirloin steak and use a strong dijon and lose the cider. Amazing!

    Posted by Beaneyman on 31st January 2013
  • 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 January 2013
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