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Mustard Pork Chops

by Nigella. Featured in NIGELLA EXPRESS

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Introduction

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.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS

2007

Buy Now

Mustard Pork Chops — Photo by Lis Parsons

As featured in

NIGELLA EXPRESS

2007

Buy Now

Ingredients

Serves: 2

Metric Cups

2 pork chops (approx. 450g/1lb total)
2 teaspoons garlic infused olive oil
125 millilitres cider
1 tablespoon grainy mustard
75 millilitres double cream

2 pork chops (approx. 450g/1lb total)
2 teaspoons garlic flavored oil
½ cup hard cider
1 tablespoon grainy mustard
⅓ cup heavy cream

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.

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 hard 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.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

For gluten free: most grainy mustards are gluten free but check the ingredients listed on the jar.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

Tell us what you think

What 24 Others have said

Being a cold midweek night in January I wanted a "proper" dinner but still tasty and wouldn't take too long. This recipe was perfect; the sauce is so comforting but flavoursome with the sweetness of the cider and the sharp tang of the mustard. I don't like dairy so I used 100% Plant Vegan Double Cream - hard to obtain but will live many months unopened in the refrigerator - and it worked brilliantly in the sauce, just like the real thing. Some sprouts and croquettes on the side and I went to bed feeling very satiated and happy.

Posted by LAMcEvoy on 10th January 2024
Quick, easy and so delicious. Sometimes instead of pork, I use chicken breasts and serve with some broccolini.

Posted by BunnyMayfair on 26th March 2022
This is my favorite recipe of all time and a family favorite. It is versatile, sometimes I use apple juice or American apple cider in place of the hard cider and it still works great. In fact I think I do that more often then not since I rarely have hard cider on hand. It is wonderful with Rapid Roastini too! Thank you for this creation!

Posted by Valenz on 5th April 2020
This was absolutely delicious!!! Would be great on chicken too. Simple and quick. I didn’t have cider so I used apple juice and added a teaspoon of apple cider vinegar. Perfect!!!

Posted by Jannyt on 19th March 2020
This is one of our family favourites and my ‘go-to’ dinner often. Absolute love it. Even though I don’t like cider much and the kids mustard, but, it’s quick filling and delicious. We eat it with green beans

Posted by jules2606 on 16th April 2019
I didn't have cider, so I mixed some white wine and apple sauce. Otherwise just as instructed. It was awfully good.

Posted by Meann on 12th March 2019
Gnocchi side is excellent idea. Lovely Autumn dish. Nigella's little touches always give me confidence using what I have in my pantry.

Posted by Martz on 17th November 2018
This is an absolute go-to favorite recipe in our house. I giggled because it’s on tomorrow’s menu - only because I ran out of cider.

Posted by akaz on 4th January 2018
I've made this dish before but also added a sliced onion to the pan after taking out the pork chops and before adding the cider. The onions get lovely and caramelised.

Posted by AislingFoley on 3rd February 2014
I found this a really easy dish to make, as there were very few ingredients. It was absolutely delicious,though next time, I'll probably add half the suggested amount of mustard!

Posted by Dublinbabu on 25th January 2014
I tried this tonight, 1st class. I added mushrooms and an onion served with tatties and green beans, superb.

Posted by goldenwest on 22nd January 2014
Made this last night. It was so easy and delicious. Hubbie loved it so think it will become a firm favourite! Thanks :)

Posted by sarabee on 6th October 2013