Mustard & Cream Pork Chops

Mustard & Cream Pork Chops

Servings: 4


  • 4 pork chops
  • A dash of olive oil
  • 2 garlic cloves
  • 1 small onion chopped
  • 250 ml cider
  • 2 tbsp. wholegrain mustard
  • 150 ml double cream or crème fraiche
  • salt pepper, some fresh or dried thyme


  • Heat a little olive oil in a frying pan. Add the 2 cloves of garlic to the pan to give some additional flavour, making sure that the garlic cloves don’t burn.
  • Season the pork chops with salt and freshly ground black pepper. Fry the rind of the pork chops to let them crisp up, then fry the pork chops on either side for about 5 minutes. Remove the chops from the frying pan and keep warm.
  • Add the chopped onion to the pan and fry until lightly browned. Pour the cider into the pan and bring to the boil, de-glazing the pan at the same time. Simmer for a few minutes and add the wholegrain mustard and pour in the cream. Sprinkle in some fresh or dried thyme and let simmer away for a little longer.

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