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Pork Chops with Apple and Wholegrain Mustard

Pork Chops with Apple and Wholegrain Mustard

Prep time: 25 minServes: 4

Pairs with

Pork and apple — a combination that always works, and works even better with a medium white (a Loire Chenin) or a light red (a Gamay). The grit of the mustard gives the wine something to work with.

Ingredients

  • 4 thick pork chops (about 250g each)
  • 2 tbsp butter
  • 2 apples (Cox or Granny Smith work well), in wedges
  • 1 tbsp caster sugar
  • 2 sprigs thyme
  • 100ml dry cider or white wine
  • 2 tbsp wholegrain mustard
  • 100ml cream
  • Flaky sea salt, black pepper

Method

  1. 11. Season the pork chops generously with salt. Pat dry.
  2. 22. Heat 1 tbsp butter in a large frying pan over medium-high heat. Brown the chops 4–5 minutes per side. Set aside to rest.
  3. 33. Add the remaining butter, apple wedges, and sugar. Cook 3 minutes until the apples caramelise and turn golden.
  4. 44. Pour in the cider, scraping up the browned bits. Reduce by half.
  5. 55. Stir in the mustard and cream. Simmer 2 minutes.
  6. 66. Return the chops to the pan, spoon sauce over. Scatter thyme and serve.