Pork Chops with Cider, Mustard & Mushroom Sauce

Prep time: 1 hr | Serves: 4

Ingredients

•⁠ ⁠4 bone-in pork chops (200g each)

•⁠ ⁠30ml olive oil

•⁠ ⁠10g unsalted butter

•⁠ ⁠200g chestnut mushrooms, sliced

•⁠ ⁠1 small shallot, finely chopped

•⁠ ⁠200ml dry cider

•⁠ ⁠100ml double cream

•⁠ ⁠15ml Dijon mustard

•⁠ ⁠5g fresh thyme leaves

•⁠ ⁠5g fine sea salt

•⁠ ⁠3g black pepper

Method

1.⁠ ⁠Preheat oven to 200°C. Rub both sides of the pork chops with olive oil, salt, and pepper. Heat a frying pan over medium-high heat and sear chops for 2 minutes per side until golden. Transfer to a baking tray and roast for 15–20 minutes, or until cooked through.

2.⁠ ⁠In the same pan, melt butter. Add shallots and mushrooms, cooking on medium heat until softened and browned (around 5–7 minutes).

3.⁠ ⁠Pour the cider into the pan, scrapping up any browned bits. Simmer for 5 minutes until reduced by half. Reduce heat to low.

4.⁠ ⁠Stir in the double cream, Dijon mustard, and thyme. Continue simmering for 2–3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.

5.⁠ ⁠Plate the pork chops and generously spoon over the warm cider mustard mushroom sauce. Serve with mashed potatoes or steamed vegetables.