Nigella pork chops

Serves: 2 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. Recipe posted by Nigella Share this recipe Add BookmarkfacebooktwitterPin Itshare Join in and share one of your own recipes Ingredients 2 pork chops (approx. 450g/1lb total) 2 teaspoons garlic infused olive oil 125 ml cider 1 tablespoon grainy mustard 75 ml double cream NIGELLA EXPRESS Method 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. 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. 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. 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. Tried this recipe? Why not leave a comment or a suggestion? Please note, questions and queries for the nigella.com team cannot be answered here - please instead submit any questions as "Kitchen Queries".