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- 2 pork chops, about 1 pound total weight
- 2 teaspoons olive oil
- 1/2 cup hard cider
- 1 tablespoon whole-grain mustard
- 1/3 cup heavy cream
- Cut the fat off the chops, then bash them briefly but brutally with a rolling pin between two pieces of plastic wrap to make them thinner.
- Heat the oil in a pan, then cook the chops over moderately high heat for about 5 minutes per side. Remove them to a warmed place.
- Pour the cider into the pan, still over the heat, to deglaze it. 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 it over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding to your plates.
