(serves 4)

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.

INGREDIENTS

METHOD

• 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.