Pork Chop with Apple Cider and Mustard

Ingredients

• 4 thick bone-in pork chops (about 250 g each)
• 2 tbsp butter
• 1 tbsp olive oil
• 3 shallots, sliced
• 200 ml dry apple cider
• 150 ml cream
• 2 tbsp wholegrain mustard
• 2 thyme sprigs
• 1 apple (such as Granny Smith), thinly sliced
• Salt and black pepper

Method

1. 1Season the chops with salt and pepper. Cook in butter and olive oil in a large pan: 4 minutes per side until golden and core temperature 63 °C. Set aside.
2. 2Sauté the shallots in the same pan for 3 minutes. Add the apple slices and cook for 2 minutes.
3. 3Pour in the cider and scrape up the browned bits. Reduce by half. Add cream, mustard and thyme. Simmer for 3 minutes.
4. 4Return the chops and warm through for 1 minute. Serve with crushed potatoes or celeriac purée.