Pork Chops with Mustard Cider Sauce

This is one of my favourite, foolproof recipes which is equally good as a quick midweek meal or as an easy dinner party dish.  It is speedy and easy to make, hardly a recipe really, more of an idea.

It is great served with simple buttered tagliatelle, rice or new potatoes and lots of greens.

Serves 2

Ingredients

2 Large Pork Chops

Butter

100ml Dry Cider

1 teaspoon Dijon Mustard

1 teaspoon Wholegrain Mustard

100ml Single Cream (or Creme Fraiche)
Salt and Black Pepper
Fresh Chives, chopped (optional)

• Heat up a large frying pan on a high heat.  When it is hot, pop in a knob of butter and, when melted and bubbling, place the pork chops in the pan.  
• Still on a high heat, sizzle the chops for 2-3 minutes without moving them then turn them over and do the same with the other side.  You may need to cut into the side of the chops if they curl up.
• After this time the chops should be sealed and coloured on both sides.  Pour in the cider and stir in the mustards, jiggle it all around a bit.  Turn the heat down slightly and simmer for 10 (ish) minutes, turning the chops over halfway through.
• After about 10 minutes, when the cider has reduced by half and is looking a little syrupy, pour in the cream, swirl it around to combine and bring back up to the boil.  Taste the sauce and add seasoning if you want to.  If you have some, throw some chopped chives in just before you serve.