PAN-FRIED PORK LOIN CHOPS WITH MUSTARD SAUCE
The flavours and textures of succulent pork chops are perfectly balanced with grain mustard deliciously thickened with cream. Serve with roasted vegetables. Pay a visit to a produce market or a butchers shop to secure the tastiest pork.
4 x 190g pork chops (trimmed with 1cm covering of fat
30ml (2 tbsp) olive oil
30g (3 tbsp) unsalted butter
2 cloves garlic (crushed)
sprig of rosemary
flaky sea salt & freshly ground black pepper
50ml (3 tbsp + 1 tsp) apple cider
150ml (1/2 cup + 1 tbsp + 2 tsp) cream
50g (5 tbsp) grain mustard
- Slash fat on chops at 1cm intervals to help it melt and crispen during cooking.
- In a frypan, large enough to hold all the chops, over a medium heat place oil, butter, garlic and rosemary and cook just till the butter has melted and begins to sizzle.
- Season chops on both sides with salt and pepper, place into frypan and cook on each side for 2-3 minutes to just lightly brown.
- Reduce heat slightly; turn meat and cook for a further 5-7 minutes on each side, basting with oil mixture and cooking juices. To test if meat is cooked insert a knife to the bone. When ready juices will run clear.
- Remove chops from frypan onto a warmed serving dish away from the heat to rest. Cover dish with a thick tea towel to keep chops warm.
- Pour half of the liquid out of the frypan and with frypan over a medium heat add cider. Increase heat and reduce by half, stirring constantly.
- Add cream and reduce sauce till it coats the back of a spoon.
- Remove from heat and stir in mustard. Taste for seasoning, pour over chops and serve immediately.