Mustard Chops

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  You will need:

  
  

  • 2 pork chops (rare bread if possible)
  • 1 shallot / half a small onion
  • 1 clove of garlic
  • 150 ml of double cream
  • 1 tbsp of cider vinegar 
  • 1.5 tsp of English wholegrain mustard
  • Knob of Butter
  • 1 tbsp of olive oil
  • 1 lemon
  • -optional- chopped parsley 
  • -optional- 1 large glass of wine for yourself 

  
  

  How to cook it:

  1. On a medium to high heat melt the butter with the olive oil in a largish frying pan. Season then fry the pork chops, fat edge first. When the chops are golden all over and cooked all the way through, remove from the pan to a plate to catch all the juices.
  2. Pour some of fat from the pan and fry finely diced shallot and garlic for 3-4 mins ‘til golden and soft.
  3. Add the vinegar stirring the cooked shallot around the pan.
  4. Stir in the mustard and put the chops back in.
  5. Pour in the cream, stir everything around.
  6. Season, adding a quick squeeze of lemon and chopped parsley. I defiantly think you should add the parsley for not only taste but a vibrant green running through the dish, but for the photos I forgot to do that.

  
  

  -Served with green beans and buttery potato mash (use up any excess cream in the mash)-