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Mustard Pork Chops

I've done this recipe a few times and if I'm trying to be healthy, I leave out the cream for a lighter version and it's still delicious. Very quick and tastes like something you'd get in a French bistro. It's one of my go to recipes.


 2 pork chops (about 1 pound)
 2 teaspoon garlic oil
 1/2 cup of hard cider
 1 Tablespoon wholegrain mustard
 1/3 cup heavy cream


Bash chops with rolling pin or meat tenderizer between two pieces of paper or plastic wrap to make them thinner and quicker to cook, but also more tender. Heat the oil in a pan over a moderately high heat and cook chops for approximately 5 minutes per side depending on how thin or thick they are. Remove to a warmed plate.

Pour cider into the pan still on the heat to deglaze the pan. Let it bubble for a minute or two before adding the mustard. Stir in the cream and let cook for a minute or two. Pour over chops and enjoy. Goes well with broccoli or gnocchi or mashed potatoes.

Serves: 2
Pork_Chops Hard_Cider Mustard Cream Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

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